 |
Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 12 |
|
Great appeTEAZER for any cocktail party. Can be stored in fridge for up to 5 days and reheated.From: Southern Living, December, 2009 Ingredients:
1 lemon, peels, make med-thin strips with vegetable peeler |
1 teaspoon garlic, minced |
3/4 teaspoon fennel seed |
1/2 teaspoon red pepper flakes, crushed |
1/3 cup extra virgin olive oil |
1 1/2 cups mixed olives |
8 pickled okra, cut in half lengthwise, substitute pickled green beans |
1 fennel bulb, cored and sliced |
1/2 cup almonds, lightly roasted and salted |
Directions:
1. In a large skillet over medium heat, ADD oil.
2. Saute' in heated oil for 1 minute: lemon peel strips, garlic, fennel seeds, red pepper flakes.
3. Add mixed olives, pickled okra or green beans, fennel slices, and almonds.
4. Cook, stirring occasionally for 5 -7 minutes or until fennel is crisp-tender.
|
|