Name: Broccoli with Fennel and Red Bell Pepper
Yield: 6 to 8 Servings
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 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

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