Sauteed Bell Pepper with Golden Raisins and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup olive oil |
2 red bell peppers, cut into 1/4-inch strips |
2 yellow bell peppers, cut into 1/4-inch strips |
2 orange bell peppers, cut into 1/4-inch strips |
3/4 cup golden raisins |
1 tablespoon fennel seeds |
2 tablespoons balsamic vinegar |
8 cups arugula, plus additional for garnish |
Directions:
1. Heat oil in very large heavy skillet over medium-high heat. Add all peppers; sauté until slightly softened, stirring occasionally, about 7 minutes. Add raisins and fennel seeds. Continue to cook until peppers are soft, about 5 minutes. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Add 8 cups arugula to peppers and stir until arugula begins to wilt, about 1 minute. Transfer mixture to large platter; garnish with additional arugula and serve.
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