Quick-cooking fennel and tomatoes team up with garlicky kielbasa in a super stew that doesn't take all day to simmer. Pair with your favorite grain or a green salad for a full meal.
|2 Tbs olive oil||1/2 cup chicken broth|
|2 fennel bulbs, sliced into 1/4-inch rounds||1 lb turkey kielbasa, sliced into 1/4-inch rounds|
|Kosher salt||Cooked brown rice or other whole grain for serving|
|1 pint cherry tomatoes, halved|
Heat the olive oil in a large skillet or straight-sided saute pan over low heat. Add the fennel and a pinch of kosher salt and stir to coat evenly. Cover and cook for 5 minutes, just until the fennel is starting to soften and brown slightly.
Add the cherry tomatoes and chicken broth, cover, and cook for 10-15 minutes more until the tomatoes are very soft and losing their skins.
Add the kielbasa and cook uncovered for 5 more minutes until the sausage rounds are browned.
Serve with brown rice or other whole grains if desired.
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