Name: Greek Freak Sautéed Fennel, Kale and Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Fennel Bulb, Quartered and sliced; 12 oz Kale; 8 oz Oyster Mushrooms, Shredded; 2 Tbsp Spiceology Greek Freak Mediterranean blend; 2 Fresh Thyme Sprigs; 3 Tbsp Butter, Unsalted; 1/2 a Lemon’s Zest; Lemon Juice to taste; Spiceology Korean Chile Flake for Garnish; 2 Tbsp clarified butter; Parmesan to taste

Ingredients

Scale

1 Fennel Bulb, Quartered and sliced
12 oz Kale
8 oz Oyster Mushrooms, Shredded
2 Tbsp Spiceology Greek Freak Mediterranean blend
2 Fresh Thyme Sprigs
3 Tbsp Butter, Unsalted
1/2 a Lemon’s Zest
Lemon Juice to taste
Spiceology Korean Chile Flake for Garnish
2 Tbsp clarified butter
Parmesan to taste

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Instructions

In a large sauté pan on medium-high heat sauté your fennel, kale and mushrooms with clarified butter until tender.
Remove the quartered fennel and set aside once browned on each side.
Season with Spiceology Greek Freak and drop in your thyme sprigs until mushrooms and kale are tender.
Top with lemon zest and toss and/or stir to distribute lemon flavor.
Plate immediately and garnish with Korean Chile Flake, lemon juice, quartered fennel bulb and top with shredded parmesan.