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“From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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