Braised Fennel With Peppers and Olives
Updated October 10, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
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Ingredients
2 medium-sized fennel bulbs (about 1 ¼ pounds)
2 medium-sized red bell peppers
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
½ cup pitted black French, Italian or Greek olives
Nutritional analysis per serving (4 servings)
15 grams carbs; 140 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 6 grams fiber; 524 milligrams sodium; 3 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove stalks and any browned outer layers of the fennel and cut each bulb into quarters lengthwise. Cut off and discard core from each piece. Holding the layers together, cut each fennel piece into one-quarter-inch slices lengthwise, to obtain long strips.
- Step 2
Cut peppers in half lengthwise and remove core and ribs. Cut in half crosswise and cut each quarter into lengthwise strips about one-quarter inch wide.
- Step 3
Heat olive oil in a large skillet over low heat. Add fennel and salt and pepper to taste. Stir well. Cover and cook, stirring occasionally, for 15 minutes. Add peppers. Cover and continue cooking about 10 minutes or until the vegetables are tender. Taste and adjust seasonings but be cautious with the salt because the olives will add some saltiness.
- Step 4
Transfer fennel and peppers to a platter, top with olives and serve.
Private Notes