| BRAISED CELERY WITH TOMATOES, PEPPERS, AND OLIVES |
1 bunch celery, with leaves
2 Tbsp. extra-virgin olive oil
1 medium onion, minced
1 cup diced tomatoes
1 Tbsp. drained capers
8 large black olives, such as Kalamata, pitted and chopped
Salt and pepper
Mince the celery leaves and set them aside. Trim and discard any tough
portions from the bottom and top of each celery stalk. Pell the outside
of the stalks to remove any stringy fibers. Cut the stalks into 2-inch
lengths. Heat the oil in a large sauté pan. Add the onion and sauté over
medium heat until softened, about 3 minutes. Add the celery and
cook, turning once, until slightly softened, about 4 minutes. Add the
tomatoes, bring to a boil, reduce the heat, cover the pan, and simmer,
turning once, until the celery is tender, about 20 minutes. Stir in the
capers and olives. Raise the heat and boil briskly, uncovered, until the
juices from the tomatoes thicken, 2 to 3 minutes. Stir in the celery
leaves, salt, and pepper to taste. Serve immediately.
2 Tbsp. extra-virgin olive oil
1 medium onion, minced
1 cup diced tomatoes
1 Tbsp. drained capers
8 large black olives, such as Kalamata, pitted and chopped
Salt and pepper
Mince the celery leaves and set them aside. Trim and discard any tough
portions from the bottom and top of each celery stalk. Pell the outside
of the stalks to remove any stringy fibers. Cut the stalks into 2-inch
lengths. Heat the oil in a large sauté pan. Add the onion and sauté over
medium heat until softened, about 3 minutes. Add the celery and
cook, turning once, until slightly softened, about 4 minutes. Add the
tomatoes, bring to a boil, reduce the heat, cover the pan, and simmer,
turning once, until the celery is tender, about 20 minutes. Stir in the
capers and olives. Raise the heat and boil briskly, uncovered, until the
juices from the tomatoes thicken, 2 to 3 minutes. Stir in the celery
leaves, salt, and pepper to taste. Serve immediately.
