Name: Sauteed Fennel, Capers and Arugula
Yield: Makes 6 servings
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

A lovely side dish with big flavors‑and only a single teaspoon of oil.

Recipe information

Yield
Makes 6 servings

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

Preparation

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.

TagsFennel Root Vegetable Vegetable Leek Bell Pepper Olive Arugula Leafy Greens Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Keto Quick Easy 30 Minutes or Less Weeknight Meals Saute Bon Appétit

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