Instructions: Trim the long stalks from the fennel down to the bulb. Chop and reserve 2 tablespoons of the feathery greens from the fennel stalks. Slice the bulb into thin strips.

Prepare a medium skillet with non-stick pan spray. Heat the oil in the skillet; saute the fennel strips and onion until the fennel is crisp-tender, about 8 to 10 minutes. Stir in the tomatoes, salt and pepper.

At serving time, garnish with the chopped fennel greens.

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