Recipe for Sauteed Fennel, Capers and Arugula

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 tsp	Olive oil
1 x	1 pound fennel bulb, thinly sliced
1 cup	Thinly sliced leek(white and pale green parts only)
1/2 cup	Diced orange bell pepper
1/4 cup	Drained capers
8 x	Kalamata olives or other brine cured black olives, pitted, sliced

Instructions:

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

Appetit

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