| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 8 | Stalks celery, cut into 1" lengths |
| 1 small | Sweet red pepper, cut into 1" squares |
| ½ cup | Unsalted chicken broth/stock |
| 1½ teaspoon | Chopped fresh oregano OR |
| ½ teaspoon | Dried oregano |
| 1 clove | Garlic, sliced |
| ¼ teaspoon | Salt |
| ¼ teaspoon | 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".