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FENNEL, GREEK FENNEL SKILLET

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serve plain as a side dish or make it a meal by serving this savory saute over pasta or polenta. It can also top Italian bread which has been brushed with olive oil and toasted.
Serves 2-4
 

• 2 cloves garlic (minced)
In a medium frypan saute in 2 tablespoons olive oil for 1 minute.

• 2 medium fennel bulbs (julienned)
• 1 large onion (julienned)
Add and saute until tender, 5-10 minutes.

• 1 tablespoon lemon juice
• 3 medium  tomatoes (chopped)
Add and cook over medium heat until part of liquid evaporates, 10 minutes. Salt and pepper to taste.

• 1 1/2 cups / 375 ml feta cheese (crumbled) or mozzarella cheese (shredded)
• 1/2 cup / 125 ml black olives (optional)
Stir in.
 

Nicole Carlin, Pittsburgh, Pennsylvania