Basic information

Name:
Sautéed fennel~ capers & arugula
Yield:
6
Categories
Lang:
en
User:
matiaspalomec



Ingredients

 Kalamata olives or other brine cured black olives, pitted, sliced
1/4 c
 Drained capers
1/2 c
 Diced orange bell pepper
1 1/4 c
 Finely chopped fresh arugula
1 tsp
 Olive oil
1 c
 Thinly sliced leek(white and pale green parts only)
 1 pound fennel bulb, thinly sliced



Instructions:

Heat olive oil in large nonstick skillet over medium-high heat. Add fennel and next 4 ingredients. Saute until crisp-tender, about 3 minutes. Add arugula and saute 1 minute. Season to taste with salt and pepper and serve. Yield: 6 servings Typed in MMFormat by cjhartlin@msn.com Source: Bon Appetit

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