Spinach And Fennel With Tomatoes
|Fennel||375 Milliliter, cut into sticks (1 1/2 cups)|
|Tomatoes||125 Milliliter, diced (1/2 cup)|
|Spinach||2 Cup (32 tbs) (500 ml)|
|Butter||2 Tablespoon (30 ml)|
|Tomato juice||60 Milliliter (1/4 cup)|
– In a saucepan filled with lightly salted boiling water, blanch fennel for 8 minutes, and drain.
– In a skillet, melt butter and saute fennel with tomatoes for 2 minutes.
– Add spinach and tomato juice to mixture and season with salt and pepper.
– Cook until spinach leaves have completely wilted.