| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 3 | lb | Fennel, 3 large bulbs tops |
| removed and sliced | ||
| crosswise into 1/4 -inch | ||
| strips | ||
| 1 1/2 | t | Salt |
| 1 | t | Cracked black pepper |
| 1/2 | c | White wine |
| 1 | Mustard greens, washed | |
| stemmed and julienned |
INSTRUCTIONS
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 MC-Recipe 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
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 335
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: 3494.7mg
Potassium: 84.8mg
Carbohydrates: 3.1g
Fiber: 0g
Sugar: 1.1g
Protein: <1g