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Sautéed Fennel with Garlic

Recipe adapted from 'Greece: The Cookbook,' by Vefa Alexiadou

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


5 tablespoons olive oil

2½ pounds (4 medium) fennel bulbs, quartered

6 garlic cloves, peeled

½ cup tomato juice

Kosher salt and freshly ground black pepper, to taste

4 tablespoons finely chopped fennel fronds

2 tablespoons lemon juice


1. In a large skillet, heat the olive oil over medium-high heat. Add the fennel and garlic, and cook, turning as needed, until golden brown, 8 to 10 minutes.

2. Add the tomato juice, salt and pepper, and cook, covered, over medium low until tender, 10 to 15 minutes. Stir in the fennel fronds and lemon juice, then check the seasoning and serve.


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