- 1 head fennel
- 2 tbsp butter grass fed
- 1 clove garlic minced or pressed
- salt and pepper to taste
- Cut fennel in half longways and slice into crescents about 1/4 inch thick.
- You can save the small green tops to garnish if desired.
- Heat butter in skillet but do not brown.
- Add fennel, garlic, salt and pepper.
- Saute until softened. Serve immediately.