3 TBS organic olive oil
½ leek chopped coarsely (wash thoroughly)
3 cloves of garlic chopped coarsely
1 fennel bulb (without the "fronds") chopped coarsely
1 small cauliflower or a small head of cabbage chopped coarsely
1 large handful of Italian or flat parsley leaves
½ tsp Ground fennel seeds
Saute leek and garlic in olive oil in a saucepan with a lid that is large enough to hold all veggies. Add a ¼ cup of water or broth plus veggies, cover, bring to a boil, lower and simmer until veggies are tender. Serves 4
ENJOY with a protein!
Click here to download a copy of Gma's Green Stew recipe.
