Ingredients
Scale
- 1 bunch celery, trimmed and cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 (14-ounce) can chopped tomatoes in juice
- 3 tablespoons chopped flat-leaf parsley
- Pinch of sugar
- Salt and freshly ground pepper to taste
Instructions
- Steam the celery in a steamer above boiling water for about 5 minutes until tender. Drain.
- In a heavy skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 30 seconds).
- Add the canned tomatoes, sugar, salt, and pepper to the skillet; stir to combine.
- Gently fold in the steamed celery and cook for another 10 minutes until tomatoes have reduced.
- Just before serving, stir in the parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Cooked
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 80
- Sugar: 6g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg