Sautã©ed Fennel, Capers And Arugula
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 230.4mg
Potassium: 18.7mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g