New adventure: fennel!
I've never cooked with fennel (its odd shape has always weirded me out in the grocery store). But I'm here to report that it makes everything else it's cooked with, taste better. More flavorful. Different. Exciting. Tangy. Anise-y.
Here's what I did to throw this together:
1. Sizzle 2 cloves of garlic in olive oil
2. Sautee 1/2 onion and 1 fennel bulb leaf for 2-3 minutes
3. Add 2-3 T white wine and seasoning
4. Add 2-3 c washed spinach, salt & pepper to taste.
5. Garnish with orange slices
Some sort of cajun pre-marinated pork tenderloin at Weg's to pair. Friggin good.
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