Prep 10 mins
Cook 50 mins
I had celery and other leftover veggies in my fridge that I had to use. Frankly, I'm not too fond of celery, so I cooked them well in a stew like fashion. It ended up being very tastey, both hot and cold. It was even good on crackers with cheese (kinda like Bruchetta) so my boyfriend insisted I post the recipe to share his delight! I'm guessing most measurements and tried my best to remember the directions accruately, since I cooked this ad lib.
- 2 tablespoons olive oil
- 1 tablespoon garlic, mincec
- 1⁄2 lb ground beef or 1⁄2 lb ground pork or 1⁄2 lb ground chicken, etc
- 1⁄2 onion, finely chopped
- 3 -5 stalks celery, finely chopped
- 1⁄2 cup white wine
- 1⁄2 cup chicken broth
- 3 -5 swiss chard, stem and leaves separated and chopped (optional)
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes
- 1 tablespoon dried herbs (of your choice. adjust to taste)
- 1 teaspoon paprika (optional)
- salt and pepper
- Heat olive oil in deep skillet or pot on medium high heat.
- Fry garlic for about a minute.
- Brown ground meat in garlic oil and drain.
- Add onions and cook until translucent.
- Add celery and chopped chard stems and cook until moisture starts to seep out.
- Pour in white wine, stir, and cook uncovered until almost evaporated.
- Add broth, stir, and cook for about 20 minutes.
- Add tomatoes and stir until well blended.
- Mix in chard leaves and herbs/spices.
- Lower heat and cook covered for about 30 minutes.
- If too much liquid is left, cook uncovered on higher heat and stir until evaporated.
- Salt and pepper to taste.
- Serve hot over rice or pasta. Serve chilled leftovers with bread or crackers.