• Freshly cut Green or Bronze Fennel from your Garden,
• 350g Chopped Cabbage
• 350g Chopped Spinach Bright Light leaves
• 2 tablespoons Olive oil
• 1 cup chopped Cashew nuts
• Salt and Pepper to taste

Instructions:

• Heat the oil in a large frying pan and fry the Cashew nuts for 30 seconds, until they just begin to turn brown,
• Add the Cabbage and Spinach and stir-fry for 3-5 minutes until softened,
• Add chopped Fennel leaves just before the end of the cooking process and mix in with the vegetables,
• Garnish with finely chopped Fennel leaves,