Braised Fennel

1 fennel bulb
2 cloves of garlic
2 cups of chicken stock
2 Tbs butter or lard

• Melt the butter or lard in a saute pan.
• Peel and chop the garlic and throw in the pan.  Stir and gently cook while you chop the fennel.
• Remove the fennel's feathery bits.  Slice the bulb into strips.
• Add the chopped fennel to the pan with the garlic.  Stir and saute for a couple of minutes.
• When the fennel is beginning to cook, add chicken stock to the pan to cover the fennel.
• Cook until the fennel is very soft and the stock is almost evaporated.