08.14.20 Sautéed Fennel

I had not been too impressed with my creations featuring fennel up until today. In fact, I almost let the last two plants grow beyond their prime because I was not too inspired to cook them. Luckily, I found this recipe from the Tasting Table (which they got from Greece: The Cookbook). It completely altered my appreciation for the bulb and fronds. Here’s what I did:

Sauté slivers (about 1/2 '“ x 2”) of 2 fennel bulbs and six large cloves of garlic in avocado oil for 8 minutes. Add 1/2 cup finely chopped tomatoes and juice, salt and pepper to taste and simmer covered for another 10 minutes. Remove from heat and stir in 1 tbsp finely chopped fennel fronds and 1 tbsp of lime juice.