BRAISED FENNEL WITH SAFFRON & ORANGE JUICE

SERVES 6

BRAISING FENNEL SHOWS OFF its tender, fleshy quality. Once cooked, the wedges of the bulb are as soul-satisfying as the soft heart of an artichoke. Sometimes the bulbs can be fibrous on the outside; just peel that layer away. Fennel stalks, fronds, and seeds can be added to the braise for additional flavor. I use all of them in vegetable stock, too.

2 tablespoons olive oil

1 large onion, halved and thinly sliced

3 cloves garlic, minced

1 teaspoon fennel seeds

½ teaspoon dried oregano

Pinch crushed red pepper flakes

Pinch saffron

3 tablespoons white balsamic vinegar

3 bulbs fennel, cut into 6 wedges

Fennel stalks and fronds

2 cups orange juice

4 shavings orange peel

Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, about 6 minutes. Add the garlic, fennel seeds, oregano, red pepper flakes, and saffron and cook for about a minute. Add the vinegar and cook until evaporated. Add the fennel wedges, fennel stalks and fronds, orange juice, and orange peels, cover, and simmer until the fennel is almost tender, about 20 minutes.

Uncover and continue simmering until the fennel is tender but still holds its shape and the liquid is reduced to almost a glaze, about 10 minutes more. Serve the braised wedges with the braising liquid. Scatter more fronds on top.