2 medium fennel bulbs
3 tablespoons olive oil
4 garlic cloves, minced
Salt and pepper
2 tablespoons chopped fresh parsley
Trim the stems and fronds from the fennel bulbs. Mince and reserve 1
tablespoon of the fronds. Cut the bulb into 1/2-inch think slices.
Heat the oil in a large skillet over medium heat. Add the garlic and saute for 1
minute. Add the fennel slices and toss to coat with the oil. Cook, stirring
often, until the fennel is lightly golden, 10-12 minutes. Season with salt and
pepper. Stir in the reserved fennel fronds and the parsley; serve.