Log in: Kristin Meier

Most leek and fennel recipes instruct you to chop off the leafy stems and use the bulb of the plant for the recipe, but I wondered, “What would happen if I used the lovely green stalks of the leek and fennel plants in the dish too?”

So, I took a chance and chopped up the entire leek, added some carrots, spices, and beans threw it in a baking dish and baked the sucker.

I am happy to report that my experiment was a success!

We enjoyed a delicious dish and reaped the nutritional benefits of added greens. I will never overlook those tasty green stalks again.

  • 2 entire leeks, chopped
  • ½ cup fennel fronds (leaves) diced
  • 3 carrots, chopped
  • 1 swish olive oil
  • 2 cloves garlic, diced
  • 1 (14.5 oz.) can organic garbanzo beans, drained and rinsed
  • 2 t cardamom
  • 2 t pepper

Preheat oven to 450°. Toss together leeks, fennel, carrots, olive oil, garbanzo beans, black pepper, cardamom, and garlic in a greased baking dish. Bake at 450° until golden brown, stirring once, about 20-30 minutes. Serve. Enjoy!