Citrus-Braised Fennel with White Beans

Tried out this recipe from Nisha Vora’s Big Vegan Flavor. The orange and fennel make a really good combination.

Ingredients

• 2 large fennel bulbs (each 10 to 12 ounces/290 g to 340 g), ideally with fronds attached
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 medium-large orange, zested and juiced (about 1 tablespoon zest and ¼ cup/60 ml juice)
• 1 cup (240 ml) vegetable broth
• ¼ cup (30 g) walnuts, roughly chopped (omit if nut-free)
• 1 (15-ounce/425 g) can cannellini beans, drained and rinsed
• Flaky sea salt
• ¼ cup (35 g) pitted Castelvetrano or other green olives (about 8 to 10 olives), sliced

Instructions

1. Cut the stalks and fronds off the fennel. Reserve the wispy fronds and chop 2 tablespoons; save the stalks for soups or broths. Slice the fennel bulbs in half lengthwise through the core. Slice each half into quarters so you have eight pieces per bulb (try to slice as evenly as possible). If your bulbs are small, cut into fourths instead of eighths.
2. In a 12-inch (30 cm) sauté pan, heat the olive oil over medium-high heat. Once shimmering, add the fennel. Cook undisturbed for 2 to 3 minutes, then flip and cook for 2 to 3 more minutes. Flip the fennel onto its side (there should be at least one flat side on each wedge) and cook for 2 minutes, until all sides are somewhat browned, 6 to 8 minutes total.
3. Reduce the heat to medium. Add the kosher salt and pepper to taste and gently toss. Pour in the orange juice (not zest), scraping up any browned bits from the bottom. When the juice has mostly boiled down, add the broth. Cover and cook for 15 minutes, reducing the heat as needed to maintain a rapid simmer.
4. Meanwhile, toast the walnuts. Heat a small skillet over medium-low heat for a couple of minutes. Add the walnuts, shaking the pan frequently to prevent burning, and toast until nutty in aroma, 3 to 5 minutes. Or toast them in the oven on a sheet pan at 350°F (175°C) for 7 to 10 minutes.
5. Uncover the pan and add the beans, stirring gently to incorporate. Cover and cook until the fennel is tender, about 5 minutes.
6. Increase the heat to a rapid boil and cook, uncovered, until the liquid has reduced and slightly thickened, 3 to 5 minutes. Remove from the heat. Add most of the fennel fronds and the orange zest, reserving a bit of each, and gently combine. Taste for seasonings, adding a pinch of flaky salt.
7. To serve, plate the fennel and beans in shallow bowls. Top with the reserved fennel fronds and orange zest, several cracks of pepper, sliced olives, and walnuts.