Italian Braised Fennel and Leeks

Course Side Dishes

Ingredients in this Recipe

1 1/4 cups chicken broth
1 medium tomato, seeded and finely diced
1 tablespoon chopped fresh oregano
1 teaspoon ground fennel seed
1/4 cup olive oil
1/4 to 1/2 teaspoon crushed red pepper flakes
2 cups sliced fresh fennel bulb, cut into pieces about 3 inches long and 1/4 to 1/2 inch wide
2 tablespoons finely grated parmesan
3 nice size leeks, white and pale green only, halved lengthwise (about 6 to 8 inches long)
4 large cloves garlic, minced
Salt and black pepper to taste

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