Sautéed Fennel and Red Onion with Arugula


2 cups loosely packed baby arugula
2-1/2 Tbs. olive oil
1 medium-large bulb fennel, cored and cut into 1/4-inch thick slices (to yield about 2 cups)
1 cup 1/8- to 1/4-inch-thick half-moon slices red onion
Kosher salt and freshly ground black pepper
1 large clove garlic, minced
1/4 cup orange juice, preferably fresh
4 kalamata olives, pitted and coarsely chopped
Scatter the arugula in a wide, shallow serving bowl. Heat a large (preferably 12- inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the fennel and onion in an even layer. Season with salt and pepper and let the vegetables cook undisturbed until they have begun to brown, about 2 minutes. Stir occasionally until the fennel and onion are tender and deep golden brown in places, about another 5 minutes. If the vegetables seem to be cooking too fast or the bottom of the pan is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the burner momentarily to let the pan cool.) Clear a space in the center of the pan and add the remaining 1/2 Tbs. oil and then the garlic. Let cook until the garlic is fragrant, about 30 seconds. Add the orange juice and stir to combine with the vegetables. Pour the mixture over the arugula and toss to combine and to wilt the arugula. Season to taste with salt and pepper, sprinkle with the chopped olives and serve immediately.

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