1.   American avocado leaves lack the licorice perfume that permeates dishes, from black beans to barbecued chicken, in Mexico, but fennel tops will do in a pinch.

2.   Discard scorched fennel tops.

3.   Garnish with fennel top and serve hot.

4.   Serve in bowls garnished with cheese and a leafy fennel top.

5.   Sprinkle with a few tablespoons of bread crumbs and the fennel tops.