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