Sliced fennel sautéed in bacon drippings and then braised in chicken broth and served topped with crumbled bacon and a drizzle of garlic-infused butter.

Braised Fennel with Garlic Butter

1/2 stick (1/4 cup) butter or margarine, softened
2 garlic cloves, minced
3 fennel bulbs (about 3 pounds)
2 bacon slices
1/2 cup chicken broth
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon pepper

1. Stir together butter and garlic, and set aside.
2. Rinse fennel bulbs thoroughly. Trim and discard bulb bases. Trim stalks from bulbs; discard hard outside stalks, and reserve leaves for another use. Cut fennel bulbs lengthwise into 1/4-inch-thick slices.
3. Cook bacon in a skillet over medium-high heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon.
4. Add fennel slices to hot drippings in skillet, and cook over medium heat, turning occasionally, about 3 minutes. Add chicken broth and 1/2 cup water; sprinkle with salt and pepper. Cover, reduce heat, and simmer 20 minutes or until tender. Sprinkle with crumbled bacon, and serve with butter mixture.

Makes 6 servings.