Braised Celery and Red Pepper
- 1 tb Olive oil
- 8 Stalks celery,
- -cut into 1" lengths
- 1 sm Sweet red pepper,
- -cut into 1" squares
- 1/2 c Unsalted chicken broth/stock
- 1 1/2 ts Chopped fresh oregano OR
- 1/2 ts Dried oregano
- 1 cl Garlic, sliced
- 1/4 ts Salt
- 1/4 ts Freshly ground pepper
1. Heat the oil in a large, heavy skillet over medium-high heat. Add the
celery and cook, stirring occasionally, for 4 minutes. Add red pepper,
chicken broth, oregano, garlic, salt and pepper. Reduce heat to low and
cook, covered, for 6 minutes. 2. Increase the heat to medium-high and cook,
uncovered, stirring occasionally, for 4 to 6 minutes, or until most of the
liquid has evaporated and the vegetables are glazed. 3. Serve immediately.
NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams cholesterol.
SOURCE: "LIGHT AND EASY 1989".
celery and cook, stirring occasionally, for 4 minutes. Add red pepper,
chicken broth, oregano, garlic, salt and pepper. Reduce heat to low and
cook, covered, for 6 minutes. 2. Increase the heat to medium-high and cook,
uncovered, stirring occasionally, for 4 to 6 minutes, or until most of the
liquid has evaporated and the vegetables are glazed. 3. Serve immediately.
NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams cholesterol.
SOURCE: "LIGHT AND EASY 1989".
