Braised Fennel with Orange, Olives, & Chili de Arbol

Active Time: 15 minutes

Total Time: 40 minutes

Yield: 6-8 servings

Ingredients: 

• 4 large fennel bulbs, trimmed and halved, fronds reserved

• 4 TBSP olive oil, divided

• Kosher salt and freshly ground black pepper

• 3 cloves garlic, thinly sliced

• 1 chili de arbol, deseeded and finely chopped (or sub ¾ tsp red pepper flakes)

• Zest of 1 large orange

• 1 cup fresh orange juice

• ¾ cups water or vegetable stock

• ¾ cups pitted Castevetrano olives, roughly chopped

• 3 TBSP fresh parsley, roughly chopped

• Flaky salt

Directions: 

1. Slice rounded side off fennel bulb halves just enough so that they’ll sit flat. Heat a drizzle of olive oil in a shallow braiser or dutch oven over medium-high heat. Add fennel halves, cut-sides down, and sear until deeply browned, 5-7 minutes.

2. Flip and cook until beginning to soften, 3-4 minutes more. Season both sides generously with salt.

3. Remove fennel to a plate and add garlic and chili flakes to the pan (add another drizzle of oil if the pan seems dry). Cook, stirring, until fragrant, 30 seconds.

4. Add orange juice and stock. Return fennel to the pan, center cut-sides up, and bring to a simmer. 

5. Cover, reduce heat to medium-low, and cook until cores are very tender, 25-30 minutes (pierce one with a fork to check - there should be almost no resistance).

6. Add olives and cook just to warm through, 30 seconds.

7. Plate fennel on a platter, cut-sides up. Spoon sauce over the top and garnish with fennel fronds, orange zest, and flaky salt.