Thinly sliced leek(white and pale green parts only)
1/2 Tasse
Diced orange bell pepper
1/4 Tasse
capers drained
8
Kalamata olives or other brine cured black olives, pitted, sliced
1 1/4 Tasse
arugula fresh, finely chopped
die Zubereitung:
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.
