- 2 onions, sliced
- ¼ cup olive oil
- 1 bunch celery leaves removed
- ½ cup water
- 3-4 garlic cloves, coarsely sliced
- ¼ cup red or green pepper, coarsely chopped
- salt and pepper to taste
- 1 rounded teaspoon tomato paste
- juice of 1 lemon
Add garlic, pepper and seasonings. Mix tomato paste with the lemon juice and add to saucepan, stirring to blend in. Cook additional 20 minutes or until celery is crisp-tender. Serve warm for best flavor.
Yields: 4 servings.
*Variation: At step 3, add 2 carrots, cut into ¼-inch rounds.
Note: Celery leaves can be added during the last 10 minutes of cooking or can be dried and used in soups or potato salad.