Sautéed fennel~ capers & arugula
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | 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 | Kalamata olives or other brine cured black olives, pitted, sliced | |
| 1¼ | cup | Finely chopped fresh arugula |
Directions
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