Broccoli With Fennel And Red Bell Pepper

• 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

1. Heat 2 tablespoons oil in heavy large skillet over medium heat.
2. Add fennel seeds and stir until toasted, about 3 minutes.
3. Add shallots and saute until golden, about 3 minutes.
4. Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.
5. Add broccoli.
6. Drizzle remaining 2 tablespoons oil over vegetables.
7. Stir in herbes de Provence.
8. Pour broth over.
9. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
10. Season with salt and pepper.
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.

extravirgin olive oil, fennel seed, shallots, fresh fennel bulb, red bell pepper, head broccoli, chicken broth

Taken from www.food.com/recipe/broccoli-with-fennel-and-red-bell-pepper-491065 (may not work)