1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1 large or 2 small fennel bulbs, washed and sliced into 1/4 inch rounds
1 teaspoon garlic, minced
1/2 cup sliced leeks
4 cups chard, washed and chopped with stems removed and chopped separately
1/2 cup low sodium organic vegetable broth
freshly ground black pepper & sea salt, to taste
Heat oil in a large saucepan. Add fennel and salt. Toss to coat with oil. Cook over medium heat until fennel begins to soften. Add garlic, leeks and chard stems. Saute for 5 minutes, stirring occasionally.
Add broth and chard. Stir all ingredients well. Cover the pan and simmer over low heat until fennel is tender and chard wilted. Season with salt and pepper.
