Greek Style Fennel

• 3 large fennel bulbs
• 2 tablespoons olive oil
• 1 large garlic clove, minced
• 2 large tomatoes, diced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons chopped fresh marjoram
• Garnish
• 1/2 cup feta cheese
• 3 fennel bulbs, from reserved chopped fennel tops

1. Cut off the stalks and feathery leaves of the fennel.
2. Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections.
3. In a skillet, heat olive oil, add garlic and fennel and saute for 3-4 minutes.
4. Add tomatoes. Cover and simmer until fennel is tender, 10-15 minutes.
5. Uncover, add salt, pepper and marjoram, and cook over low heat until most of the liquid is reduced.
6. Serve sprinkled with the garnish of feta cheese and reserved fennel tops.

fennel bulbs, olive oil, garlic, tomatoes, salt, fresh ground black pepper, fresh marjoram, feta cheese, fennel bulbs

Taken from www.food.com/recipe/greek-style-fennel-419396 (may not work)