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.