Italian Braised Celery
This Italian side dish offers a bright new savory approach to humble celery.
Ingredients
4 Tbsp. olive oil
Salt
2 medium onions, quartered and sliced
8 to 10 large celery stalks (including leafy tops), peeled and cut into 3-inch sections
1 heaping Tbsp. minced garlic
1/3 cup coarsely chopped Kalamata olives
1/3 cup dried cherry tomato halves
1/2 tsp. dried red pepper flakes
Freshly cracked black pepper
About 2 cups homemade poultry stock
2 Tbsp. very coarsely chopped fresh parsley
Directions
Heat oil in a large, heavy skillet or braising pan over medium flame. Add onions and a little salt, then cook for a few minutes, stirring occasionally.
Add celery and garlic; cook, stirring occasionally, a few more minutes. Add olives, dried tomatoes, red pepper flakes, a little more salt, some pepper and enough stock to come about one-third the way up the sides of the vegetables. Cover and adjust flame so that the mixture simmers lightly.
Cook, checking occasionally, until celery is tender, 20 to 25 minutes. Uncover, raise heat to high and cook until liquid is syrupy. Season with salt and pepper as needed.
Serve hot, warm or at room temperature, sprinkled with parsley.
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