- One fennel bulb
- 2 T. olive oil or butter
- salt and pepper to taste
- 1/2 tsp. lemon zest, grated finely
Trim and save the fennel leaves. Quarter the bulb lengthwise, cut each quarter crosswise in very thin slivers. Mince 1 tablespoon of the fine leaves.
Heat oil in heavy skillet, toss fennel slices to coat. Add salt. Continue tossing frequently over moderate heat until tender, about ten minutes.
Toss with lemon zest and pepper. Sprinkle with minced tops.