This recipe from Greece: The Cookbook embodies everything we love about a good vegetable side dish. It's quick and easy to prepare, so you can focus on making the rest of the meal, and the flavors are simple and clean. Fennel gets sautéed with garlic before being braised in tomato juice and finished with lemon juice and fennel fronds.
You're going to find fennel bulbs of different sizes, so if they're really large, cut them into smaller wedges before cooking. This recipe was a big hit among our editors and will be with your dinner guests, too.
To learn more, read "My Big Fat Greek Easter."
Sautéed Fennel with Garlic
Recipe adapted from 'Greece: The Cookbook,' by Vefa Alexiadou
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
5 tablespoons olive oil
2½ pounds (4 medium) fennel bulbs, quartered
6 garlic cloves, peeled
½ cup tomato juice
Kosher salt and freshly ground black pepper, to taste
4 tablespoons finely chopped fennel fronds
2 tablespoons lemon juice
1. In a large skillet, heat the olive oil over medium-high heat. Add the fennel and garlic, and cook, turning as needed, until golden brown, 8 to 10 minutes.
2. Add the tomato juice, salt and pepper, and cook, covered, over medium low until tender, 10 to 15 minutes. Stir in the fennel fronds and lemon juice, then check the seasoning and serve.