Broccoli with Fennel and Red Bell Pepper

Ingredients

• 3 large heads broccoli cut into florets ( 7 cups)
• 1 pound fennel bulb fresh halved lengthwise thinly sliced
• 1 teaspoon fennel seeds chopped
• 1 teaspoon herbs de provence 
• 0.7 cup chicken broth canned
• 4 tablespoons olive oil extra virgin extra-virgin
• 1 large bell pepper red cut into long strips
• 2  shallots chopped

Equipment

• frying pan

Directions

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 sauté until golden, about 3 minutes.
4. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes.
5. Add broccoli.
6. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence.
7. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
8. *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.