Greek Style Fennel Recipes

GREEK STYLE FENNEL

Greek Style Fennel image

Make and share this Greek Style Fennel recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

Cut off the stalks and feathery leaves of the fennel.
Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections.
In a skillet, heat olive oil, add garlic and fennel and sauté for 3-4 minutes.
Add tomatoes. Cover and simmer until fennel is tender, 10-15 minutes.
Uncover, add salt, pepper and marjoram, and cook over low heat until most of the liquid is reduced.
Serve sprinkled with the garnish of feta cheese and reserved fennel tops.

Nutrition Facts : Calories 241.5, Fat 11.7, SaturatedFat 3.8, Cholesterol 16.7, Sodium 551.1, Carbohydrate 31.6, Fiber 12.6, Sugar 3.2, Protein 8.1

GREEK GREENS

Greek Greens image

Provided by Michael Symon : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup thinly sliced red onion
1 cup thinly sliced fennel
3 cloves garlic, thinly sliced
Kosher salt and finely ground black pepper
2 tablespoons tomato paste
1 bunch Swiss chard leaves, sliced 3 inches wide
1 bunch collard greens, stemmed and sliced 3 inches wide
1 bunch lacinato kale, stemmed and sliced 3 inches wide
2 tablespoons finely chopped fresh dill
Juice of 1 lemon

Steps:

Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
Cover the pan with a lid.
Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.

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