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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 lemon |
1 teaspoon minced garlic |
3/4 teaspoon fennel seeds |
1/2 teaspoon dried crushed red pepper |
1/3 cup extra virgin olive oil |
1 1/2 cups mixed olives |
8 pickled okra, cut in half lengthwise |
1 fennel bulb, cored and sliced |
1/2 cup roasted, lightly salted almonds |
Directions:
1. Sauté lemon peel from lemon, minced garlic, fennel seeds, and dried crushed red pepper in p hot extra virgin olive oil in a large skillet over medium heat 1 minute. Add olives, pickled okra, sliced fennel, and almonds. Cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender.
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