Wild Fennel Fronds With Breadcrumbs

• wild fennel fronds, Extra Virgin Olive Oil, salt, pepper, bread crumb mixture
• 1.5 pounds wild fennel fronds
• 1 teaspoon Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup bread crumb mixture
• fresh bread crumbs, grated parmesan cheese, garlic cloves very finely pressed, garlic powder, flat leaf parsley finely chopped, salt, pepper
• 2 cups fresh bread crumbs
• 1/2 cup grated parmesan cheese
• 2 garlic cloves, very finely pressed
• 1/8 teaspoon garlic powder
• 1/4 cup flat leaf parsley, finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. To make the breadcrumbs:rnCombine bread crumbs, grated cheese, garlic, parsley, garlic powder, salt and pepper. Mix thoroughly. Taste for preferred amount of seasoning.
2. Directions:rnGather together the wild fennel fronds and wash them gently. Fill a large pot with water and bring to boil. Cook fronds for 15-20 minutes until cooked through and wilted. Drain the fronds out the water; dry; and allow to cool. (This can be done days before).
3. In a large bowl, combine the cooked fennel fronds and breadcrumbs together and mix until evenly distributed. Add salt and pepper to taste.
4. In a saucepan, coat the olive oil in the bottom of a frying pan and heat through. Add fennel frond mixture in a flat even layer in the frying pan and allow fronds to cook and get crispy on one side. After around 5 minutes, flip fronds over and allow the other side to cook until crispy and golden. Transfer onto a plating dish and serve. Mangia Bene!

wild fennel, wild fennel, olive oil, salt, pepper, bread, bread crumbs, bread crumbs, parmesan cheese, garlic, garlic, flat leaf parsley, salt, pepper

Taken from food52.com/recipes/21435-wild-fennel-fronds-with-breadcrumbs (may not work)