Broccoli With Fennel And Red Bell Pepper

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon chopped fennel seed
• 2 shallots, chopped
• 1 fresh fennel bulb, halved lengthwise, thinly sliced crosswise (about 1 pound)
• 1 large red bell pepper, cut into long strips
• 3 large head broccoli, cut into florets (about 7 cups)
• 1 teaspoon herbes de provence (see note below)
• 2/3 cup canned low sodium chicken broth

Recipe

• 1 heat 2 tablespoons oil in heavy large skillet over medium heat.
• 2 add fennel seeds and stir until toasted, about 3 minutes.
• 3 add shallots and saute until golden, about 3 minutes.
• 4 add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.
• 5 add broccoli.
• 6 drizzle remaining 2 tablespoons oil over vegetables.
• 7 stir in herbes de provence.
• 8 pour broth over.
• 9 simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
• 10 season with salt and pepper.
• 11 herbes de provence is a dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. a combination of dried thyme, basil, savory, and fennel seeds can be substituted.