Braised celery and red pepper
4 servings
Ingredients
| Quantity | 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 |
Directions
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".