1 tablespoon olive oil
1/2 Red Dog fennel bulb, thinly sliced
1/2 pound Red Dog green beans, halved
1 tablespoons butter
1 tablespoons water

Heat olive oil in a skillet over medium-high heat. Add fennel and cook, stirring, until browned, 15 minutes. Cook halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in butter and water and cook until glazed, 2 minutes. Season with salt and pepper.