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Lemon Garlic Fennel & Chard Sautée

Orange Marmalade Cookies

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Rainbow Chard, 2-inch pieces of both stem and leaf (2 cups)

American Lemons, juice and zest (1 pc)

Garlic Cloves, chopped (3-4 pcs)

Fennel, 1 bulb

Coconut Oil (2 tbsp)

Salt, to taste

Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat up 1 tbsp of coconut oil on a non-stick pan on high heat and add the chopped garlic till it starts yellowing. Then add the chopped chard stems and fennel bulb pieces with another tbsp of oil and fry on high heat till the stems start tendering.

  2. Proceed to turn the heat to medium and add the chard leaves last and cook till slightly wilting, squeezing the juice of the lemon and stirring through. Add salt and pepper to taste and cook well together on low heat.

  3. Remove and plate, add fennel frills as garnish and serve!

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