3 large fennel bulbs
3 cloves garlic, sliced
1/2 C vegetable or chicken broth, plus extra
Trim and slice fennel bulbs, discarding cores. Heat a few tablespoons olive oil in a large skillet and lightly saute garlic slices until golden. Remove garlic and discard. Add fennel and saute until beginning to brown, about 10 minutes. Add 1/2 C broth and salt to taste, and simmer, partially covered, until fennel is golden and tender, about 20 minutes. Top with crumbled goat cheese if desired.