An easy and tasty side dish that goes with many meals.

2-3 leeks
1-2 fennel bulbs
2 TB butter
1/2 c dry white wine

Cut the whites and light green parts of the leek in half lengthwise and then slice into 1/2-inch pieces. Wash well as leeks tend to accumulate grit. Halve the fennel bulbs and slice thinly. Melt the butter in a 10" skillet and stir in the vegetables. Cover and cook slowly for 10-15 min. Add the wine and S&P to taste and cook uncovered until the wine is almost all evaporated. Serve hot.