Sautéed Fennel with Almonds & Currants

Ingredients

• 0.3 cup almonds crushed
• 0.3 cup cilantro leaves 
• 0.3 cup currants dried
• 4 servings fennel fronds roughly chopped
• 2 pound very fennel bulbs 
• 8 clove garlic minced peeled
• 0.3 cup olive oil extra-virgin
• 0.3 cup orange juice fresh
• 1 teaspoon orange zest 
• 0.5 teaspoon balck pepper freshly ground to taste
• 1 pinch saffron threads 
• 0.5 teaspoon sea salt 
• 2 teaspoon coriander seeds whole

Equipment

• frying pan

Directions

1. Trim the fennel bulbs of all but a few inches of stalk and fronds, but leave a bit of both. Trim the bottom and slice the fennel and attached portion of stalk and fronds lengthwise about ¼-inch thick.
2. Heat the olive oil in a large heavy bottomed skillet over medium-high heat until the oil shimmers, but is not yet smoking.
3. Add the garlic stirring to coat in oil.
4. Add the fennel, salt, and pepper. Sauté until tender-crisp, about 5 minutes.Stir in the almonds, currants, coriander, orange zest, orange juice, and a pinch of saffron threads. Stir until the currants plump some, about 3 minutes.
5. Transfer the fennel and all the liquid to a serving tray.
6. Let come to room temperature. It may be made to this point one day ahead if kept refrigerated. Bring back to room temperature before serving.To serve, stir in the cilantro leaves and garnish with some fennel fronds