Recipe - Braised Fennel With Mustard Greens

2 tablespoon Olive oil
3 pound Fennel (3 large bulbs), tops
removed and cut or sliced up
crosswise into One fourth inch
strips
1 One half teaspoon Salt
1 teaspoon Cracked black pepper
One half cup White wine
1 bn Mustard greens, washed,
stemmed, and julienned

In a large skillet, heat olive oil over low heat. Add the fennel, salt and
pepper. Cook, stirring frequently, until the fennel is light brown around
the edges and soft, 15 to 20 minutes. Pour in the wine. Turn up the heat
and cook until the wine is evaporated, 8 to 10 minutes. Add the mustard
greens and cook, stirring until wilted. Serve immediately.
Posted to MCRecipe Digest V1 #326

Recipe by: TOO HOT TAMALES SHOW #TH6106

From: Meg Antczak meginny@frontiernet.net

Date: Mon, 2 Dec 1996 09:02:55 0500