3 tablespoons extra virgin olive oil
2 garlic cloves, minced
One fennel bulb, wispy ends trimmed, and thinly sliced
Salt and pepper
3 tablespoons finely chopped parsley
1. In a large skillet, heat the oil, and saute the garlic for 30 seconds until fragrant.
2. Add the fennel and saute over medium high heat, turning frequently, until the fennel is softened.
3. Season with salt and pepper, stir in the parsley, and serve.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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