Sauté lemon peel from lemon, minced garlic, fennel seeds, and dried crushed red pepper in p hot extra virgin olive oil in a large skillet over medium heat 1 minute. Add olives, pickled okra, sliced fennel, and almonds. Cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender.
Wow, I can't believe I am the first one to rate this recipe! I made this for our annual Christmas party when it first appeared and everyone loved it. You must try. The blending of flavors is fabulous. I hope my review will give this recipe the respect it deserves.
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