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Braised Fennel With Mustard Greens

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2 tablespoons olive oil

3 pounds fennel (3 large bulbs), tops removed and sliced crosswise into 1/4 -inch strips

1 1/2 teaspoons salt

1 teaspoon cracked black pepper

1/2 cup white wine

1 bunch mustard greens, washed, stemmed and julienned

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