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Braised Fennel With Tomato, Green Olives & Capers

Nutrition per serving    (USDA % daily values)
CAL
168
FAT
45%
CHOL
0%
SOD
74%

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Ingredients for 4 servings

3 Tbs. capers, drained and rinsed

1-1/2 Tbs. chopped fresh flat-leaf parsley

1-1/2 tsp. kosher salt

8 large green Sicilian or Cerignola olives

1-1/2 cups peeled, seeded, and diced fresh tomato (2 or 3 small tomatoes) OR a 28-oz. can whole tomatoes (preferably San Marzano), drained, seeded, and diced

1 large yellow onion, thinly sliced

1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)

1/4 cup extra-virgin olive oil

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