Heat 80 ml of the olive oil in a medium saucepan over medium heat and sauté the onion, chard stems, and fennel bulb, if using, until tender, about 8 – 10 minutes. Add the garlic and stir. Add the potatoes and stir to coat in the oil. Pour in the grated tomatoes and add the salt and pepper to taste and the bay leave(s). Cover and simmer over low heat until the tomato mixture is thick, about 20 minutes.

Add the spinach to the tomato sauce, in batches, and cook, covered, until the spinach and chard have lost most of their volume and is wilted. Add the dill and fresh fennel or star anise. Toss gently to combine, being careful not to break up the potatoes. Adjust the seasoning with additional salt and pepper and sprinkle in a little nutmeg. Cook, covered, until most of the liquid from the spinach has cooked off, the contents of the pot are thick, and the potatoes tender.

Remove from the heat and remove the bay leaves. Pour in the remaining 80 ml of olive oil and serve.

To serve: Plate the stewed greens in a shallow soup dish and sprinkle, if desired, with crumbled feta, and with the lemon wedges. OR, soak the rusks in water for a few seconds and let the water drip off. Place rusks on individual serving plates, drizzle with olive oil and place 3-4 tablespoons of the stewed greens over each rusk. Sprinkle with feta and serve. You can place a cooked potato from the stew on the side of the rusk, on the plate, and drizzle with a little olive oil, too.