Broccoli with Fennel and Red Bell Pepper
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons extra-virgin olive oil 1 teaspoon chopped fennel seeds 2 shallots, chopped
1 fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise 1 large red bell pepper, cut into long strips 3 large heads of broccoli, cut into florets (about 7 cups)
1 teaspoon herbes de Provence 2/3 cup canned low-salt chicken broth



1 Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and saute until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.

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