Fennel

Greek Fennel Skillet

Serve plain as a side dish, serve over pasta or polenta, or use as a topping for bruschetta.

1 tablespoon olive oil
1 clove garlic, minced
1 fennel bulb, cut into long thin strips
1 small onion, cut into thin strips
1 1/2 teaspoons lemon juice
1 small tomato, chopped
salt and pepper to taste
3/4 cup feta cheese, crumbled
1/4 cup black olives, optional

In a medium frying pan, sauté garlic in oil for one minute. Add fennel and onion and sauté until tender, 5 to 10 minutes. Add lemon juice and tomato and cook over medium heat until part of liquid evaporates, about 10 minutes. Salt and pepper to taste. Stir in crumbled cheese and olives.

Serves 1.

From “Simply in Season,” Mary Beth Lind and Cathleen Hockman Wert, Herald Press, 2005.

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