Sauteed Fennel, Capers and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A lovely side dish with big flavors‑and only a single teaspoon of oil. Ingredients:
1 teaspoon olive oil |
1 1-pound 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:
1. 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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