Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell
Prep Time
10 Mins
Total Time
16 Mins
Yield
Makes 12 servings

How to Make It

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.

Ratings & Reviews

kellynn's Review

kellynn
October 13, 2010
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.