Sauteed Fennel with Lemon, Olives and Capers

By á-2799

Ingredients

• 1 fennel bulb
• 1 yellow pepper
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 c pitted black olives slivered
• 1 tbsp drained and rinsed capers
• Pinch of chili flakes
• Squeeze of lemon juice

Details

Servings 4

Preparation

Step 1

Slice fennel in half, cut out and discard core. Trim tough ends of fennel and any wilted feathery fronds.
Thinly slice fennel lenghwise. Core pepper and thinly slice.
Heat oil in large frying pan over med-high heat. Saute fennel and pepper until tender with brown edges, 5 to 6 min. Add salt, olives, capers, chili flakes and lemon juice. Stir, then serve.