Braised celery hearts with bacon
- 4–6 celery hearts or whole bunches of celery
- 1 tablespoon olive oil
- 3 thick slices of lean bacon, chopped into cubes
- 2 large garlic cloves, finely sliced
- ÂĽ teaspoon dried oregano
- 1ÂĽ cups chicken or vegetable stock
- 2 tablespoons tomato paste
Instructions:
Tender and flavorful braised celery hearts are especially good with pork and chicken.
- If using whole bunches of celery, cut 6–8 inches off the top half and reserve to use in soups or salads. Remove the tough outer ribs until you reach the tender, light yellowishgreen hearts. Quarter the hearts lengthwise.
- Heat the oil in a sauté pan over medium heat. Add the bacon and fry until golden around the edges, 4–5 minutes. Add the garlic and fry for 1 minute longer. Add the oregano, stock, and tomato paste to the pan and stir well to mix.
- Add the celery hearts. Partially cover and gently simmer until tender when pierced with a skewer, 20–30 minutes. Transfer the celery and any sauce in the pan to a platter and serve warm.