Fennel Braised With Olive Oil And Lemon
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Pitted Black OlivesDirections:
1
Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds
2
Quarter the bulbs
3
Set each quarter on its side and slice off most of the core
4
Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too)
5
In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking
6
Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes
7
Stir and let some more pieces brown for a minute or two
8
Stir in 1/2 cup water, scraping the bottom of the pan
9
Season with salt and pepper
10
Lower the heat to medium and cover the pan
11
Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes
12
Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest
13
When the fennel is tender, stir in the lemon juice and cook for 1 minute
14
Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives
15
Transfer the fennel to a platter
16
Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve