| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
lb |
Fennel (3 large bulbs), tops removed and sliced crosswise into 1/4 -inch strips |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Cracked black pepper |
| 1/2 |
c |
White wine |
| 1 |
bn |
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
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”