Braised Fennel with Tomatoes Makes 4 servings.
	Ingredients: 2 fennel bulbs, about 1-1/2 pounds 1 tablespoons olive oil or butter 1 clove garlic, chopped Kosher salt and freshly ground black pepper to taste 1/2 cup chopped tomatoes 1 cup Chicken Stock 1 tablespoon Pernod or other anise-flavored liqueur, or 1 teaspoon ground fennel seeds
	Instructions: 1. Trim fennel. 2. Cut each bulb, lengthwise, into eight wedges. 3. Chop fronds and set aside. 4. In a cast-iron or similar skillet, heat oil or butter over medium heat. 5. Add fennel and gently cook a few minutes, stirring once. 6. Add garlic, salt, and pepper and cook a few minutes more, stirring. 7. Add remaining ingredients, cover, and simmer about 15 minutes or until fennel is just tender but not mushy. 8. With a slotted spoon, transfer fennel to a serving platter and keep warm. 9. Turn heat under skillet to high and reduce juices until they become slightly syrupy. 10. Pour over fennel. 11. Sprinkle with 1 tablespoon of reserved fronds and serve.

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