- 2 large fennel bulbs with fronds attached
- 3/4 cup extra-virgin olive oil
- 2 teaspoons coarse kosher salt, divided
- 2 pints grape tomatoes or cherry tomatoes
- 4 large fresh oregano sprigs
- 3 large garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 teaspoon freshly ground black pepper
- 2 15-ounce cans cannellini (white kidney beans), drained
I halved this recipe based on what we had at home, and it made dinner portions for the three of us with some crusty bread. It was easy to keep the veggies going on the stove for a while as I occasionally forgot about them.
Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.