Steamed Fennel Wedges
The anise undertones and dark purple color of fresh opal basil are the perfect complements for this often forgotten vegetable.
4 small to medium fennel bulbs
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 cup chopped opal or regular basil or 1/4 cup basil
Wash the fennel bulbs, pat dry, and cut into quarters.
Heat the oil in a large saucepan Add the quartered fennel and salt, and toss to lightly coat. Cook over medium heat until the fennel begins to sweat, then add 1/2 inch of water and cover, cooking until tender.
Add the basil just before serving, and heat until it wilts.