Fennel/Tomato/Olive Saute

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Ingredients

• 1 fennel bulb, sliced (Video on how to slice fennel: https://youtu.be/bFsR7cnIgPs)
• 8 cherry tomatoes, quartered
• 4 kalamata or Castelvetrano olives, pitted and sliced into pieces
• 1 tbsp extra virgin olive oil
• pinch of kosher salt (to taste)
• 3-4 grinds (1/4 tsp) freshly ground black pepper
• 1 tbsp olive juice
• 2-3 tbsp of white wine

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Directions

1. Heat oil in medium saucepan at medium/high heat until glistening (about 1 minute).
2. Add fennel, tomatoes, and olives. Season with salt/pepper and turn heat down to medium.
3. Cook for 3-4 minutes, or until fennel develops golden brown color. Resist the urge to stir too frequently. Just enough to make sure the fennel does not burn.
4. Deglaze with olive juice (scrape bottom of the pan). Cook until liquid has gone away (about a 45 seconds).
5. Deglaze with white wine and cook until there is almost no liquid left (about another minute). Taste for seasoning and adjust appropriately.
6. Serve, garnished with a fennel frond.

Nutrition (per serving...2 servings total for recipe): 132 calories, 11g carbs, 9g fat (olive oil), and 2g protein. (calculated with www.myfitnesspal.com/recipe/calculator).