Skillet Fennel with Capers

1. 1

   Pour the olive oil into the skillet, and set it over medium heat.

2. 2

   Dump in all the fennel and onions, season with the salt, and stir and toss well.

3. 3

   Cover the pan tightly, and let the vegetables cook and caramelize slowly, stirring occasionally.

4. 4

   Adjust the heat as necessary so theyre sizzling, softening, and cooking in their own moisture, but not burning or browning too fast.

5. 5

   After 15 minutes, stir in the capers; if the fennel pieces appear dry, add a few tablespoons of water too.

6. 6

   Cook another 15 minutes, tightly covered, stirring now and then, until the fennel is tender and tinged golden brown.

7. 7

   If theyre pale, or you want deeper color, cook them uncovered for a few minutes.

8. 8

   Taste, and season with salt if you want; grind on pepper to taste just before serving, nice and hot.

* Per serving · 4 servings · Values may vary.

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