Recipe: Pan-Cooked Celery With Tomatoes and Parsley
from the NY Times
Pan-Cooked Celery With Tomatoes and Parsley
By MARTHA ROSE SHULMAN
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen.
1 bunch celery, trimmed and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 anchovy, rinsed and chopped (optional)
1 14-ounce can chopped tomatoes in juice
3 tablespoons chopped flat-leaf parsley
Pinch of sugar
Salt and freshly ground pepper to taste
1. Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
2. Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Yield: Serves 4