6 Tbls. good olive oil
6 med.-size fennel bulbs, trimmed of their stalks and sliced into medium sized pieces
3 cloves garlic, thinly sliced
5 Tbls. chopped fresh dill
1/2 c. water
Kosher salt and freshly ground pepper
Heat oil in a large saute pan. When hot, add fennel and pinch of salt. Cook for about 5-7 minutes, then turn down heat and cook for another 15 minutes, until golden and carmelized. Add garlic and dill and cook for another 5 minutes. Add water and cook for another 15 minutes, stirring occasionally until water has evaporated and fennel is soft and tender. Just before serving, add a generous squeeze of lemon, more salt (to taste), and a few grinds of pepper. Serve with chopped dill on top.