Braised Fennel Wedges with Saffron and Tomato

(recipe from asweetspoonful.com)

2 large fennel bulbs
2-3 Tbsp. olive oil
1 onion, thinly sliced
2 tsp. fennel seeds
Pinch of saffron threads
1/2 tsp. dried thyme
Finely chopped fennel stalks
Finely chopped fennel greens
3 cloves garlic, crushed
3 Tbsp. tomato paste
2 Tbsp. capers
1 1/2 cups vegetable stock (I used water)
Salt

Trim off the stalks and greens from the fennel bulbs and chop finely.  Set aside.  If the outer leaves of the bulbs look scarred, take a slice off the base and loosen them and set them aside for another use.  Halve each bulb lengthwise and cut the halves into wedges about 1-2 inches thick.  (Leave the core intact when slicing the fennel, as it's what really holds the slices together.)

Heat the olive oil in a wide saute pan over medium-high heat.  When hot, add the onion and fennel seeds, crumble in the saffron and thyme, and then cook until the onions soften and the steam releases the color from the saffron, about 7-10 minutes.  Add the fennel wedges and cook them until golden (even a little charred), turning them and the onions occasionally.  Once they are well colored, add the chopped fennel stalks and greens, garlic, stir in the tomato paste and capers, and add the stock and 1 tsp. salt.  Scrape the pan to release the juices, then cover and simmer until the fennel is tender, about 15-20 minutes.

Serve over a bed of cooked grains.

(Since I'm avoiding grains, I ate this soupy mixture with an egg cooked in it to round it out.  I also just ate it as-is.  The braised fennel is tender and has a sweet, anise-y flavor.  Really unique dish.)