Sautéed Fennel with Lemon and Pepper

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons olive oil extravirgin
• 1 teaspoon fennel fronds chopped
• 5.5 cups fennel bulb () ( 2 small bulbs)
• 0.3 teaspoon fennel seeds 
• 0.3 teaspoon lemon rind grated
• 0.5 teaspoon sea salt 

Equipment

• bowl
• sauce pan
• rolling pin

Directions

1. Cook fennel seeds in a small saucepan over medium heat 1 minute or until toasted.
2. Place seeds in a small zip-top bag; crush with a rolling pin.
3. Combine fennel seeds, fennel fronds, salt, rind, and pepper in a large bowl.
4. Steam the fennel slices, covered, 5 minutes or until tender.
5. Drain.
6. Add fennel and olive oil to fennel frond mixture in bowl; toss well.