Braised Fennel and Garlic

1. 1

   Trim the fennel bulbs, discarding any brown exterior leaves and tough stems.

2. 2

   Cut the bulbs in half lengthwise, then cut the halves into quarters.

3. 3

   Heat the olive oil in a large, heavy skillet (or two medium skillets) over medium heat.

4. 4

   Add the fennel and cook until it starts to brown, about 7 minutes, shaking the pan so it doesnt stick and burn.

5. 5

   Turn the fennel so it browns and caramelizes on all sides.

6. 6

   Add the garlic cloves and cook for 1 minute.

7. 7

   Add the wine, season generously with salt and pepper, and lower the heat to medium-low.

8. 8

   Cover and continue to cook for a half hour or longer, until the fennel is tender when pierced with a fork.

9. 9

   If the liquid starts to evaporate, add a little more wine or water.

10. 10

    Turn the mixture onto a serving platter and scatter a few of the wispy fennel greens over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.