Ingredients

• 1 teaspoon olive oil
• 1 1-pound fennel bulb, thinly sliced (about 3 cups)
• 1 cup thinly sliced leek (white and pale green parts only)
• 1/2 cup finely chopped orange bell pepper
• 1/4 cup drained capers
• 8 brine-cured black olives (such as Kalamata), pitted, thinly sliced
• 1 1/4 cups finely chopped fresh arugula leaves

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Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.