Braised Fennel and Garlic Recipe

6

Ingredients

4 pounds fennel bulbs, leafy greens removed (with some reserved for topping)
3 tablespoons extra virgin olive oil
4 cloves garlic
½ cup dry white wine
Salt and freshly ground black pepper

Preparation

Step 1

Trim the fennel bulbs, discarding any brown exterior leaves and tough stems. Cut the bulbs in half lengthwise, then cut the halves into quarters.

Heat the olive oil in a large, heavy skillet (or two medium skillets) over medium heat. Add the fennel and cook until it starts to brown, about 7 minutes, shaking the pan so it doesn’t stick and burn. Turn the fennel so it browns and caramelizes on all sides.

Add the garlic cloves and cook for 1 minute. Add the wine, season generously with salt and pepper, and lower the heat to medium-low. Cover and continue to cook for a half hour or longer, until the fennel is tender when pierced with a fork. If the liquid starts to evaporate, add a little more wine or water.