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Braised Fennel Serves 4 to 6 2 tablespoons extra virgin olive oil 3 pounds fennel (about 3 large bulbs) with fronds removed, sliced crosswise into 1/4-inch strips 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup white wine Heat the olive oil in a large skillet over low heat. Add the fennel, salt, and pepper. Cook, stirring frequently, until the fennel is light brown around the edges and soft, 15 to 20 minutes. Pour in the wine. Turn up the heat and cook until the wine is evaporated, 8 to 10 minutes. Serve immediately. |
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