Broccoli with Fennel and Red Bell Pepper

Epicurious
13
8
30

Ingredients

4 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds (chopped)
2 shallots (chopped)
1 fennel bulb (fresh, about 1 pound, halved lengthwise, thinly sliced crosswise)
1 red bell pepper (large, cut into long strips)
3 heads broccoli (cut into florets, about 7 cups)
1 teaspoon herbes de provence
2/3 cups low salt chicken broth (canned)
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