The fennel holds well and can easily be reheated; no additional oil is necessary. This makes quite a good pizza topping.

1 – 2 large fennel bulb(s)
1/4 c olive oil
salt and pepper, to taste

1. Trim the fennel bulb(s). Cut in half vertically, cut out the core and cut the bulb into somewhat thin slices, 1/8″ to 1/4″ or so.

2. Heat a large saute pan over medium heat, add the oil, and when the oil is hot add the sliced fennel. (If using two bulbs, consider doing this in two batches, as the fennel should brown, not steam.). Cook, tossing or stirring occasionally, for 8 to 10 minutes, until the fennel is caramelized and tender. Season with salt and pepper. Drain off any excess oil and serve, hot or at room temperature.