by Hara Dretaki
- 2 fennel bulbs
- 2 Tbsp. extra virgin olive oil
- Salt and freshly ground pepper
Slice Fennel into thin pieces, while warming olive oil in a medium skillet over low to medium heat. As the pan begins to heat up, add the fennel and sauté it, stirring frequently until the vegetable is tender. Sprinkle salt and pepper and remove from the stove. Keep uncovered until ready to serve.
Recipe yields 3 to 4 cups.