Sauteed Fennel, Capers and Arugula
A lovely side dish with big flavors‑and only a single teaspoon of oil.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
Mediterranean
Olive
Onion
Side
Sauté
Quick & Easy
Wheat/Gluten-Free
Fennel
Leek
Arugula
Bell Pepper
Spring
Capers
Bon Appétit
Sugar Conscious
Vegan
Vegetarian
Pescatarian
Paleo
Dairy Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1 teaspoon olive oil
- 1/4 cup drained capers
- Carbohydrate 9 g(3%)
- Fat 2 g(2%)
- Fiber 3 g(13%)
- Protein 2 g(3%)
- Saturated Fat 0 g(1%)
- Sodium 186 mg(8%)
- Calories 50
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.
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.
