Broccoli With Fennel and Red Bell Pepper

• extra-virgin olive oil↗4 tablespoons
• chopped fennel seed1 teaspoon
• shallots, chopped↗2
• fresh fennel bulb, halved lengthwise, thinly sliced crosswise (about 1 pound)↗1
• large red bell pepper, cut into long strips↗1
• large head broccoli, cut into florets (about 7 cups)↗3
• herbes de provence (see note below)↗1 teaspoon
• canned low sodium chicken broth↗2⁄3 cup

Step-by-step instructions

1. 1

   Heat 2 tablespoons oil in heavy large skillet over medium heat.

2. 2

   Add fennel seeds and stir until toasted, about 3 minutes.

3. 3

   Add shallots and saute until golden, about 3 minutes.

4. 4

   Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.

5. 5

   Add broccoli.

6. 6

   Drizzle remaining 2 tablespoons oil over vegetables.

7. 7

   Stir in herbes de Provence.

8. 8

   Pour broth over.

9. 9

   Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Herbes de Provence is 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.