Ingredients
- 1 bunch celery (2 pounds)
- 4 cloves garlic, peeled and thinly sliced (2 tablespoons)
- ½ cup chicken stock, preferably unsalted homemade stock, or canned light chicken broth
- ¼ cup hot red salsa
- ¼ cup olive oil
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
117 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 0 milligrams cholesterol; 226 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
- 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.
- 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.
Dining and Cooking