Recipe information
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
Need to make a substitution?
Preparation
Step 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 sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté 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.
Step 2
* 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.