Stir-Fry of Fennel and Fennel Seeds

1. 1

   Remove the fronds from the tops of the fennel, roughly chop them, and set them aside.

2. 2

   Remove the tough outer layers of the fennel, then cut the bulb into quarters.

3. 3

   Thinly slice the quartered fennel bulbs, using a sharp knife or a mandoline.

4. 4

   Heat the olive oil in a medium skillet.

5. 5

   Add the fennel seeds, and cook, stirring, for about 2 minutes, or until they turn just a shade darker.

6. 6

   Stir in the shallots, and saute until translucent.

7. 7

   Add the fennel bulbs, season with salt and freshly ground pepper to taste, and saute until the fennel is beginning to wilt but is still crunchy, about 5 minutes.

8. 8

   Add the fronds to the pan, and stir-fry for another minute.

9. 9

   Remove from the heat, and toss in the pomegranate seeds, if using.

10. 10

    Serve warm as a bed for roasted chicken or grilled fish.

* Per serving · 4 servings · Values may vary.

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