Recipe - Sauteed Fennel Capers And Arugula

1 teaspoon Olive oil
1 1 pound fennel bulb, thinly
cut or sliced up
1 cup Thinly cut or sliced up leek(white and
pale green parts only)
One half cup Diced orange bell pepper
One fourth cup Drained capers
8 Kalamata olives or other
brine cured black olives,
pitted, cut or sliced up
1 One fourth cup Finely chopped fresh arugula

Heat olive oil in large nonstick skillet over mediumhigh heat. Add fennel
and next 4 ingredients. Saute until crisptender, about 3 minutes. Add
arugula and saute 1 minute. Season to taste with salt and pepper and serve.
Yield: 6 servings Typed in MMFormat by cjhartlin@msn.com Source: Bon
Appetit
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 26, 1998