1 tbsp Olive oil
8 Stalks celery, cut into 1" lengths
1 small Sweet red pepper, cut into 1" squares
1/2 cup Unsalted chicken broth/stock
1 1/2 tsp Chopped fresh oregano OR
1/2 tsp Dried oregano
1 cl Garlic, sliced
1/4 tsp Salt
1/4 tsp Freshly ground pepper
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1. Heat the oil in a large, heavy skillet over medium-high heat. Add the celery and cook, stirring occasionally, for 4 minutes. Add red pepper, chicken broth, oregano, garlic, salt and pepper. Reduce heat to low and cook, covered, for 6 minutes. 2. Increase the heat to medium-high and cook, uncovered, stirring occasionally, for 4 to 6 minutes, or until most of the liquid has evaporated and the vegetables are glazed. 3. Serve immediately. NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams cholesterol. SOURCE: "LIGHT AND EASY 1989".
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