Spicy Celery With Garlic
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1bunch celery (2 pounds)
- 4cloves garlic, peeled and thinly sliced (2 tablespoons)
- ½cup chicken stock, preferably unsalted homemade stock, or canned light chicken broth
- ¼cup hot red salsa
- ¼cup olive oil
- Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
115 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 451 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs. Cut the celery into 2-inch pieces. You should have about 8 cups.
- Step 2
Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
- Step 3
Place the celery, still wet, in a large saucepan with the remainder of the ingredients. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
- Step 4
Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.
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Tedra
Quite tasty, and surprisingly mild with all the spice. Next time I’ll add a handful of peanuts - served over rice it’s a fine vegetable meal and a great way to use up celery.
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