Broccoli With Fennel And Red Bell Pepper - cooking recipe

Ingredients

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

Preparation

Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add fennel seeds and stir until toasted, about 3 minutes.
Add shallots and saute until golden, about 3 minutes.
Add sliced fennel bulb and red bell pepper and saute 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.
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.