Recipes

"Serve warm or cold with the remaining coriander seeds and the feta and pita, if using, on the side."

2 teaspoons olive oil1 bulb fennel, sliced very thinly1 cup cooked brown or green lentils4 heaping cups finely chopped kale, chard, or collard greensWater or vegetable broth¾ cup orange segments, cut into small piecesSea salt and pepper to tasteHeat the...