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Braised Fennel with Orange

Ingredients:

2 medium fennel bulbs
1 tablespoon extra-virgin olive oil
1 medium orange
¾ cup chicken stock, vegetable broth, or water
Salt and fresh ground black pepper, to taste

Directions:

1. Cut off and discard stems/stalks from the fennel bulb, reserving some fronds (wispy green tips).
2. Slice fennel in half lengthwise. Make two angled cuts to remove the tough core. Then, cut the halves into 1/2-inch thick wedges. Season both sides with salt and pepper.
3. Use a microplane zester to zest about half of the orange.
4. Heat olive oil in a medium pot with a lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side.
5. Reduce heat to low, add orange zest, the juice of half an orange, and stock, and cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top.