Sautéed fennel~ capers & arugula
Yield: 6 Servings
Ingredients:
- 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
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
