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Pan Seared Fennel with Black Olives & White Beans

Danielle Omar

Ingredients

  • Ingredients

    • 1 can California Ripe Olives, drained and rinsed
    • 4-5 fennel bulbs
    • 1 can white beans, drained and rinsed
    • 3 Tablespoons olive oil
    • Sea salt and ground pepper
    • 1 handful fresh dill, chopped
    • 1/2 lemon, juiced
    • 1 tsp thyme

Directions

  1. To prep fennel, remove fronds and tough outermost layer.
  2. Trim the base and slice lengthwise into wedges.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add fennel wedges and sear until brown on all sides, about 5-6 minutes.
  5. Sprinkle with salt, pepper and thyme.
  6. When fennel is just about ready, add canned beans and black olives and cook for 2-3 minutes more.
  7. Stir in chopped dill, sprinkle with lemon and serve.