Saut?ed Fennel, Capers and Arugula
| Yield: | 6 Servings |
| Categories: | Vegetables, Side dishes |
| 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 |
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