This pairs well with a fish entrée for a fall dinner. Prewashed baby arugula leaves are available prepackaged in the produce section of larger supermarkets.

INGREDIENTS | SERVES 4
Carb Level: Low

• 1 teaspoon olive oil
• 1 pound fennel bulb, thinly sliced
• ½ cup thinly sliced leek (white and pale green parts only)
• ½ cup seeded and diced red bell pepper (about ½-inch dice)
• ¼ cup capers, rinsed and drained
• ¼ cup sliced kalamata olives
• 1½ cups arugula leaves (organic baby arugula leaves if possible)
• ½ teaspoon salt
• Freshly cracked black pepper

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the fennel, leek, red pepper, and capers; sauté until crisp-tender, about 3 to 4 minutes.

2. Add the olives and arugula leaves, and sauté until the leaves just start to wilt, about 1 minute.

3. Season with salt and pepper. Serve hot.

Per serving: