- 3 bulbs
- 2 tbsp.
- 1 clove
- 2 lg.
- 1/4 tsp.
- 1/4 tsp.
- 2 tsp.
- 1/2 cup
- handful fennel
- olive oil
- garlic, minced
- tomatoes, diced
- salt
- pepper
- fresh chopped herb (chervil, marjoram, or parsley, or other…)
- feta cheese
- reserved fennel tops
Cut off the stalks and feathery leaves of the fennel. Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections. In a skillet, heat olive oil, ad garlic and fennel, and saute for 3 to 4 minutes. Uncover, add salt, pepper and the fresh herb and cook over low heat until most of the liquid is reduced. Serve sprinkled with the garnish of feta cheese and reserved fennel tops. adapted from More Recipes from a Kitchen Garden by Shepherd and Raboff