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Greek Fennel Skillet
Submitted by Sally Weidner
Wed Jul 07 2010
Ingredients

2 cloves garlic (minced)
2 TB olive oil
2 medium fennel bulbs (julienned)
1 large onion (julienned)
1 TB lemon juice
3 medium tomatoes (chopped)
1 1/2 cups feta cheese (crumbled) (or mozzarella shredded)
1/2 cup black olives (optional)

Preparation

In a medium frypan saute garlic in 2 TB olive oil for 1 minute. Add fennel and onion and saute until tender, about 5-10 minutes. Add lemon juice and tomatoes and cook over medium heat until part of the liquid evaporates, about 10 minutes. Salt and pepper to taste. Stir in feta cheese and olives. This can be served as a side dish, or make a meal by serving over paste or polenta, or do as I did and use it as an appetizer on top of sliced Italian bread. Serves 2-4. This recipe is from the Simply in Season cookbook.

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