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Sauteed Fennel, Capers and Arugula Recipe

Sauteed Fennel, Capers and Arugula Recipe

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Ingredients:

Serving

1 tsp olive oil
1 1- lb fennel bulb, thinly sliced (about 3 cups)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup finely chopped orange bell pepper
1/4 cup drained capers
8 brine-cured black olives (such as kalamata), pitted, thinly sliced
1 1/4 cups finely chopped fresh arugula leaves

Directions:

Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	47.58 Kcal (199 kJ)
Calories from fat	7.64 Kcal
		% Daily Value*
Total Fat	0.85g	1%
Sodium	202.81mg	8%
Potassium	398.88mg	8%
Total Carbs	9g	3%
Sugars	1.47g	6%
Dietary Fiber	3.21g	13%
Protein	1.49g	3%
Vitamin C	36.9mg	62%
Vitamin A	0.8mg	26%
Iron	9.1mg	51%
Calcium	56.7mg	6%

Amount Per 100 g
Calories	39.39 Kcal (165 kJ)
Calories from fat	6.33 Kcal
		% Daily Value*
Total Fat	0.7g	1%
Sodium	167.92mg	8%
Potassium	330.26mg	8%
Total Carbs	7.45g	3%
Sugars	1.21g	6%
Dietary Fiber	2.66g	13%
Protein	1.23g	3%
Vitamin C	30.6mg	62%
Vitamin A	0.7mg	26%
Iron	7.5mg	51%
Calcium	47mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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