Celery With Tomatoes, Olives and Capers |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture. Ingredients:
1 tablespoon olive oil |
1/2 medium onion, diced |
1 lb celery (about 6 ribs of celery) |
1 cup canned diced tomato |
1 -2 tablespoon capers |
8 large olives, chopped |
2 tablespoons minced fresh basil |
salt & pepper |
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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