Fennel, Chard, and Sausage Saute

I have suddenly developed a serious vole problem and the little critters are crushing my fennel patch. I keep finding the bulbs stretched out flat on the ground, roots absent, fronds draped across the soil. Fennel is one of my all time favorite plants to use in culinary creations, and it appears that the voles are in agreement. 

For anyone who has had voles in the garden you know that they can be quite frustrating. Plants that existed the day before can be sucked into a vole hole abyss never to resurface. Or in this case, you have a gorgeous, nearly full grown plant just awaiting a harvest in the upcoming weeks that suddenly falls to the ground after its roots become chow for our tiny, blind friends. There’s absolutely nothing you can do about the issue, so I try to embrace the opportunity to eat a few plants prematurely.

I used four of my immature, ransacked fennel plants for this recipe, but I’m guessing you’d only need two full grown plants in your recreation. We ate this saute as a breakfast dish alongside my famous plantain muffins, but it would be absolutely delightful served atop a bed of cauliflower rice for a quick lunch or dinner. However you decided to eat this dish, it is absolutely wonderful. I can’t wait to make it again tomorrow when the voles take down another three to six immature fennel bulbs. 

Fennel, Chard, and Sausage Saute

2018-06-29 13:18:41

Serves 8

One of the most flavorful, nutritious, and stunningly delicious summer dishes in existence. A stand alone meal that could also be paired with a variety of tasty sides.

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

15 min

Total Time

20 min

Prep Time

15 min

Cook Time

15 min

Total Time

20 min

Ingredients

1. 2 lbs breakfast sausage
2. 2 bulbs fennel, thinly sliced
3. 1 fennel top, chopped
4. 2 carrots, sliced
5. 2 bunches of rainbow chard, chopped
6. 1/4 cup fresh basil, minced
7. salt, to taste

Instructions

1. Using a large frying pan or pot, saute the pork till it's broken apart into pieces and beginning to brown, about 6 minutes.
2. Add in the fennel and carrots, and continue to saute the mixture for about 6 minutes more or till the fennel and carrots brighten in color.
3. Add in the chard and fennel greens, and cook just long enough that all of the chard is wilted and the sausage is cooked through, about 3 minutes.
4. Remove the pan from the heat and stir in the fresh basil and salt. Enjoy immediately or store in the refrigerator for up to 6 days.

Notes

1. You may have to strain off some liquid that accumulates during cooking including the fat and water from the cooked meat and vegetables.

By Leah Webb

Deep Rooted Wellness https://www.deeprootedwellness.com/