Sautéed Fennel and Leeks

Fennel and Leeks are made for each other. Remove the core and tough stems, and thinly slice one large or two small bulbs of fennel. Save the fronds for garnish. Thinly slice one large leek or two small. In a pinch, substitute a large sweet onion.

Heat a 12” skillet over medium high, and add a tablespoon of olive oil and the leeks and fennel. Sauté until the vegetables are soft and tender, and only just starting to brown on the odd edge. Season with salt and pepper to taste, and throw in a little minced parsley or fennel fronds if you didn’t toss them.

Vegetarian Main Dish: Top this off with a poached egg and you have a lovely lunch or light supper.