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Bon Appétit

Sauteed Fennel, Capers and Arugula

4.4

(6)

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

  1. 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.

TagsFennelRoot VegetableVegetableLeekBell PepperOliveArugulaLeafy GreensSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasy30 Minutes or LessWeeknight MealsSauteBon Appétit
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