Broccoli with Fennel and Red Bell Pepper
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fennel seeds
- 2 shallots, chopped
- 1 fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
- 1 large red bell pepper, cut into long strips
- 3 large heads of broccoli, cut into florets (about 7 cups)
- 1 teaspoon herbes de Provence*
- 2/3 cup canned low-salt chicken broth
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