Sautéed fennel, capers and arugula

Yield: 6 Servings

Measure Ingredient
1 teaspoon Olive oil
1 \N 1 pound fennel bulb, thinly sliced
1 cup Thinly sliced leek(white and pale green parts only)
½ cup Diced orange bell pepper
¼ cup Drained capers
8 \N Kalamata olives or other brine cured black olives, pitted, sliced
1¼ cup Finely chopped fresh arugula

Heat olive oil in large nonstick skillet over medium-high heat. Add fennel and next 4 ingredients. Saute until crisp-tender, about 3 minutes. Add arugula and saute 1 minute. Season to taste with salt and pepper and serve.

Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: Bon Appetit

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Apr 26, 1998

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