Bok Choy, Fennel And Spinach Recipe

• 1 1/2 tsp Asian sesame oil
• 3 med garlic clove, thinly sliced
• 1 x dry warm chile pepper
• 4 x leeks thinly sliced diagonally, (3 c.) (white parts only)
• 1 sm head bok choy trimmed and sliced crosswise into 8
• 1 x bulb fennel, (1/2 c.) trimmed and thinly sliced
• 2 c. spinach leaves, rinsed well
• 1 x star anise
• 1 tsp chopped fresh ginger
• 1/2 c. vegetable broth
• 1/2 tsp minced fresh rosemary
• 2 Tbsp. low-sodium soy sauce

1. 4 SERVINGS DAIRY-FREE
2. Fresh fennel lends a lovely anise flavor to this warm and tangy recipe.
3. Enjoy it as a side dish or possibly even as an entree when spooned over fluffy steamed white rice or possibly cellophane noodles.
4. In large skillet, heat sesame oil over medium heat.
5. Add in garlic, chile pepper, leeks and bok choy and cook, stirring often, till vegetables just begin to soften, about 4 min.
6. Stir in fennel, spinach, star anise, ginger and broth.
7. Reduce heat to low and simmer, stirring occasionally, for 10 min.
8. Stir in rosemary and soy sauce.
9. Throw away star anise and chile and serve warm.

sesame oil, garlic, pepper, leeks, bulb fennel, spinach leaves, anise, fresh ginger, vegetable broth, fresh rosemary, soy sauce

Taken from cookeatshare.com/recipes/bok-choy-fennel-and-spinach-88817 (may not work)