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In a large skillet, heat the oil over medium heat and sauté the leeks for 8 minutes, or until soft.
Add the onions, scallions, fennel bulb, if using, and potatoes and carrots. Toss with the fennel seeds and coriander and stir to coat with the oil.
Cook for about 6 minutes, then add the chopped stems of the greens and cook for another 6 minutes, until the potatoes are almost done.
Add the greens which will pile on top of the pan, cover and let them steam and shrink for 1-2 minutes, add the thyme, if using then pour about ½ cup wine and toss everything.
Sauté for 2 minutes, then add the water, salt and pepper to taste.
Reduce the heat to low and simmer for about 10 more minutes, or until the greens and potatoes are tender and most of the juices have evaporated.
If the sauce is still too watery, cook for 2 to 3 minutes over high heat to reduce it.
Add 4 tablespoons lemon juice and ½ cup of the fennel fronds or dill, as well as half the mint, taste and adjust the seasonings.
Cook for 2 to 3 minutes more, then sprinkle with the remaining herbs, and drizzle with fruity olive oil, toss and serve warm or at room temperature.