Braised Fennel with Lemon

Ingredients:

• 2 large fennel roots
• 1/4 cup olive oil
• 1 lemon

Preparation:

1. Trim the tops and roots of the fennel bulbs, reserving about ¼ cup of the greens. Halve the bulbs, remove and discard the tough cores. Slice into 2.5 cm thick wedges.
2. In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat. It should be very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is golden brown, about 7 minutes.
3. Add 1/2 cup water to the pan, scraping up any browned bits. Season with 1/2 teaspoon salt and freshly ground black pepper to taste. Reduce heat to medium, cover, and cook until the fennel is very tender, adding more liquid if needed, 10-12 minutes.
4. Meanwhile, grate the zest of half a lemon and squeeze the juice from all of the lemons; chop the remaining fennel greens. Remove the pan from the heat and uncover. Add the lemon juice and zest. Sprinkle with the fennel greens.