1. Trim long stalks from fennel down to the bulb. 2. Chop and reserve 2 tablespoons of feathery greens from stalks. 3. Slice bulb into thin strips. 4. Prepare a medium skillet with cooking spray. 5. Heat oil in skillet; saute fennel strips and onion until fennel is crisp-tender, about 8 to 10 minutes. 6. Stir in tomatoes, salt and pepper. 7. Garnish with chopped fennel greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
