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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds Ingredients:
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 |
1/2 cup feta cheese |
3 fennel bulbs, from reserved chopped fennel tops |
Directions:
1. Cut off the stalks and feathery leaves of the fennel.
2. Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections.
3. In a skillet, heat olive oil, add garlic and fennel and sauté for 3-4 minutes.
4. Add tomatoes. Cover and simmer until fennel is tender, 10-15 minutes.
5. Uncover, add salt, pepper and marjoram, and cook over low heat until most of the liquid is reduced.
6. Serve sprinkled with the garnish of feta cheese and reserved fennel tops.
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