This is a great side that can be used alongside almost anything and it’s a great way to use fennel – something I’m sure many people try to avoid. We had this alongside some veggie burgers and baked fries.
For this you’ll need: 1 bulb fennel (cut into broad strips, discarding the base of the stem), 2 Tbsp olive oil, 1 cup olives (cut into quarters), 1/2 cup white wine, 2 Tbsp parmesan (finely grated).
Heat the oil in a heavy skillet and add the chopped fennel. Cook over medium heat, stirring often, until it starts to brown. Add the wine, turn up the heat to high and allow to cook down until wine is almost completely evaporated.
Place into a serving bowl, add the chopped olives and combine well. Add grated parmesan over the top and serve warm.