Time ~25 minutes
2 Fennel bulbs with fronds (leaves)
1 ½ Tbl olive oil
¼ tsp salt
1/8 tsp black pepper
½ cup reduced-sodium chicken broth
¼ cup water
Cut off and discard stalks from fennel bulbs, reserving fronds (leaves). Chop 1 tablespoon fronds and compost remainder. Cut bulbs lengthwise into ½ inch thick slices, leaving core intact.
Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds
** Add onions, garlic or greens to increase variety to the braise.
Based on a recipe from epicurious.com