Sautéed fennel~ capers arugula
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Recipe by: uriell
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 ts Olive oil
1 1 pound fennel bulb, thinly
-sliced
1 c Thinly sliced leek(white and
-pale green parts only)
1/2 c Diced orange bell pepper
1/4 c Drained capers
8 Kalamata olives or other
-brine cured black olives,
-pitted, sliced
1 1/4 c Finely chopped fresh arugula
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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