Finocchio Saute (sauteed Fennel)

1 1/2 lb Fennel
6 c Water
Salt
1 Clove garlic
2 tb Olive oil

Select fennel with white hearts and dark green leaves. Wash thoroughly under cold water, remove tough outer leaves, cut tender leaves in half, and cut hearts into quarters. Bring salted water to a boil, add fennel, cover, and cool slowly until tender, about 10 minutes. Drain.

Saute garlic in hot oil until brown, remove garlic from pan, and add fennel. Saute for 3 minutes, dust with pepper, and serve immediately.

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