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| Braised Celery and Red Pepper
Categories: Oregano, Olive oil, Garlic, Chicken Broth, Chicken, Celery, Low-cal, Vegetables
1 tablespoon of Olive oil
8 Stalks celery
1 small Sweet red pepper,
1/2 cup of unsalted chicken broth/stock
1 1/2 teaspoon of Chopped fresh oregano or 1/2 teaspoon of dried oregano
1 clove Garlic, sliced
1/4 teaspoon of salt
1/4 teaspoon of freshly ground pepper |
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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. 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. Serve immediately. Serving Size: 4 NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams cholesterol. SOURCE: "LIGHT AND EASY 1989". |
