Reviewed: Sep. 22, 2010

I am giving this recipe 4 stars with the following modifications. 1. you do not need to boil the vegetables just be sure to cut the fennel thin and add it first to be sure it ends up being tender. You can also use frozen beans. 2. Do not use 1/4 cup of oil, I think it was way too much. 3. 2 min prior to turning off the stove add the basil with sun-dried tomatoes in oil. 4. serve and add feta cheese (a little goes a long way) I just used 2tablespoons. Look forward to making this again!

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62 users found this review helpful

Reviewer:

ALEMNIETO

Reviewed: Aug. 31, 2008

The fennel, basil, and feta combined perfectly in this dish. The market didn't have green beans, so I used swiss chard instead. I sauted the fennel without boiling it, and it still came out nice and tender. I think this would work well with any green veggie--asparagus, spinach, etc.

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22 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Nov. 25, 2010

This recipe was fabulous- can be a side or a full meal. I added two small cloves of fresh garlic and minced onion for added flavor (since I can't have pepper).

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17 users found this review helpful

Reviewer:

qkristen

Reviewed: Nov. 26, 2010

Great side dish for Thanksgiving or any meal! I tripled the recipe for our large group. Everyone loved this! The flavors work perfectly together and would be a great accompaniment to just about any meat. I had to use 2 skillets due to the amount I made, but it worked out fine. I had to make them a little ahead of time, so after boiling, draining & then tossing with olive oil & sauteing, I transferred to a large baking dish, covered with foil & kept warm in the oven for about 20 min. Just before serving I sprinkled with the basil & feta and it worked out fine. Will definitely make this again!

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8 users found this review helpful

Reviewer:

LBC

Cooking Level: Expert

Living In: Akron, Ohio, USA

Reviewed: Sep. 21, 2008

So easy to prepare, and it tasted as good as it looked. Great way to get your veggies! (I subbed Pam for the olive oil to cut down fat and used dried basil instead of fresh and it was still a total hit.) Will definitely make this again!

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8 users found this review helpful

Reviewer:

bonkselle23

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jan. 19, 2008

I just "discovered" fennel and this is the first recipe I've tried. It's wonderful! We've had it 3 times in the last couple of weeks and it's always delicious. Goes especially well with sausage or pork chops. A keeper!

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7 users found this review helpful

Reviewer:

Diana Cooper

Reviewed: Feb. 13, 2008

Made this tonight. A refreshing easy and different salad. Everyone loved it.Will make again and again. So simple and well worth the few minutes it takes.

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6 users found this review helpful

Reviewer:

PSWEST

Cooking Level: Expert

Living In: Duluth, Georgia, USA

Reviewed: Nov. 26, 2010

really like this addition to the family dinner. Interesting taste!

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5 users found this review helpful

Reviewer:

Danita

Home Town: Chicago, Illinois, USA

Living In: Marietta, Georgia, USA

Reviewed: May 14, 2011

awesome combo...Great side

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4 users found this review helpful

Reviewer:

Dr. Glenn D'Arpa

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: El Cajon, California, USA

Reviewed: Aug. 27, 2009

This recipe is so special that we felt like we were eating at a gourmet restaurant. I used fresh beans, basil and fennel from the garden. I had been looking for recipies to use the fennel and this one will be a keeper. Thanks for sharing.

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4 users found this review helpful