Skillet Shaved Fennel with ginger miso

Method

1. Start by prepping your mixed greens, olive oil, lemon so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the shaved fennel and let it skillet, undisturbed, so it takes on real color before you stir.
4. Stir in the smoked paprika along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with chili crisp and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.