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Categories:
fennel bulbs olive oil garlic tomatoes salt fresh ground black pepper fresh marjoram Feta cheese fennel bulbs
Viewed: 9 - Published at: 9 years agoIngredients
- 3 large fennel bulbs
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- 2 large tomatoes, diced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons chopped fresh marjoram
- Garnish
- 1/2 cup feta cheese
- 3 fennel bulbs, from reserved chopped fennel tops
Method
- 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, add garlic and fennel and saute for 3-4 minutes.
- Add tomatoes. Cover and simmer until fennel is tender, 10-15 minutes.
- Uncover, add salt, pepper and marjoram, and cook over low heat until most of the liquid is reduced.
- Serve sprinkled with the garnish of feta cheese and reserved fennel tops.
