Celery Steamed in a Skillet

Name: Celery Steamed in a Skillet
Yield: serves 6
Ingredients: 2 1/2 pounds celery (1 large or 2 medium heads); 1/4 cup extra-virgin olive oil; 2 plump garlic cloves, crushed and peeled; 2 medium onions, thinly sliced; 1 teaspoon kosher salt; 1/2 teaspoon peperoncino flakes, or to taste; 1/2 cup pitted black olives; 3 tablespoons tomato paste; 2 cups hot water; A heavy saucepan, such as an enameled cast-iron Dutch oven, 10 inches wide with a 3-to-4-quart capacity, with a cover

December 9, 2011

Celery is plentiful and a wonderful vegetable, yet I see it mostly used in making stocks or salads. This way of braising celery is easy and flavorful, and makes a grand side dish for grilled fish or chicken. It can be cooked in advance and reheated when your guests come—or serve it at room temperature as an appetizer. I’ve also discovered that any leftovers make a very good chutney: chop coarsely and spread on a sandwich of cold cuts or cheese. Fantastic!

Recipe notes

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