| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Vegetables | 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 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 26, 1998
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