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Ingredientes
- 2 Tbsp. (30 ml) extra virgin olive oil
- 1 1/2 x - 2 lbs (675 - 900 g) celery, cut into
- 2 x -inch (5 cm) pcs
- 1/2 med onion, minced
- 1/2 c. (125 ml) chicken, beef, or possibly vegetable stock, or possibly water
- 2 x - 3 medium tomatoes, seeded and minced
- 1/4 c. (60 ml) minced pitted olives
- 2 Tbsp. (30 ml) capers, liquid removed Salt and freshly grnd pepper to taste
Direcciones
- Heat the extra virgin olive oil in a large skillet over moderate heat and saute/fry the celery and onion for 2 min. Add in the stock and simmer covered over low heat for 10 to 15 min, till the celery is tender. Add in the remaining ingredients and cook uncovered, stirring frequently, for 3 min.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 213 | 91% |
| Total Fat 23.79g | 30% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 145mg | 6% |
| Potassium 60mg | 2% |
| Total Carbs 1.37g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.54g | 0% |
| Protein 4.19g | 7% |
