Braised Fennel with Grapes and Oranges

From what I gather, fennel is not necessarily everyone's favorite veggie. I think it's one of those things like cilantro; you either love it or hate it. I love all things fennel (and anise)-related from black licorice to sambuca and everywhere in between.

Botanically, fennel and anise are two different plants in the same family that have similar flavor characteristics. From what I understand, anise is used mostly for its seed, while fennel is used bulb, stalk and all as a vegetable.

This was part of the meal I posted previously, so I thought I might as well put up the recipe.

Also, can anyone tell me what this means?    <3

I keep seeing it, and I can't tell whether it's a face or a booty or what.

Serves 4 as a side dish:
2 fennel bulbs
2 tablespoons olive oil (or whatever you like to saute with)
1 cup veggie broth
1 cup grapes
1 organic orange, sliced thin with skin on (save the ends for juicing over the top at the end)
salt and pepper to taste (if your veggie broth is salted, you probably won't need to add much salt)

Cut the fennel stalks from the bulbs; save the frondy parts for garnish and save the stalks to use later for soup stock or whatever. Slice the bulbs into 1/2-inch slices lengthwise.

In a large fry pan, saute the fennel slices in a single layer over med-high heat for 1-2 minutes, when the fennel starts to brown a little, turn the fennel over and saute the other side for another 1 - 2 minutes, tossing in the grapes and orange slices at the same time you turn the fennel.

Reduce heat to medium - low, add salt and pepper to taste and pour in the veggie broth. Cover pan and allow it to cook gently until fennel is tender ~ 6-8 minutes. Garnish with fennel fronds and a squeeze of fresh orange.

The cooked fennel has a mild, sweet flavor and a creamy texture.