Name: Sauteed Fennel, Capers and Arugula
Yield: Makes 6 servings
Ingredients: 1 teaspoon olive oil; 1 1-pound fennel bulb, thinly sliced (about 3 cups); 1 cup thinly sliced leek (white and pale green parts only); 1/2 cup finely chopped orange bell pepper; 1/4 cup drained capers; 8 brine-cured black olives (such as Kalamata), pitted, thinly sliced; 1 1/4 cups finely chopped fresh arugula leaves

A lovely side dish with big flavors‑and only a single teaspoon of oil.

Recipe information

Yield
Makes 6 servings

Ingredients

1 teaspoon olive oil

1 1-pound fennel bulb, thinly sliced (about 3 cups)

1 cup thinly sliced leek (white and pale green parts only)

1/2 cup finely chopped orange bell pepper

1/4 cup drained capers

8 brine-cured black olives (such as Kalamata), pitted, thinly sliced

1 1/4 cups finely chopped fresh arugula leaves

Preparation

Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.