Steps:
- Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.
- Place in skillet with hot oil and chicken broth. Add enough water to barely cover the fennel. Cook, uncovered over medium heat for 25 minutes, or until tender.
- Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
- Return fennel to pan; season with salt, pepper and Pernod.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 451 milligrams, Sugar 6 grams
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