Celery With Tomatoes, Olives and Capers

READY IN: 40mins
Recipe by Sharon123

Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture.

Top Review by Kumquat the Cat's friend

This was great. Pulled to use up excess celery and took advantage of other reviewers suggestions and served over polenta with some goat cheese. An easy and healthful dinner. BF loved it too. The only thing I did differently was to use dried basil because BF doesn't like the taste of fresh, and used about two cups diced tomato (one 15 1/2 ounze can) to add moisture for the polenta. I'd make this again.

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil on medium heat until shimmery.
  2. Add the onion, stir well to coat with oil, let cook while preparing the celery.
  3. Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
  4. Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
  5. Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
  6. Season to taste.
  7. Serve immediately. Enjoy!

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