Ingredients
- 1 bunch broccoli raab, stems removed
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup (2 oz.) crumbled feta
Instructions
Cook the broccoli raab in a large pot of water that has been lightly salted. Cook until the broccoli raab is brightly colored and crisp-tender, which should take about 3-4 minutes. Drain.
Dry the pot and add oil, heating over medium-high heat. Add garlic and fennel and cook, stirring frequently, until the fennel is soft (approximately 5 minutes).
Stir in the broccoli raab, oregano and salt, and cook until the greens are just heated through (approximately 2-3 minutes).
Transfer to your serving bowl or platter and toss with the feta cheese.
