Author Notes
This is a traditional Balkan/Jewish recipe. It's so easy it's almost embarrassing to enter it. But it's delicious, and can be served hot, cold or at room temperature. To save on calories, I've substituted Olive Oil Pam for half the olive oil in the traditional recipe. —chefbj
Ingredients
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1 pound
celery, sliced
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2 tablespoons
Olive oil
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4 shots
Olive Oil Pam
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2 tablespoons
lemon juice (usually from 1 lemon)
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1 tablespoon
sugar
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1 pinch
salt (or to taste)
Directions
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Put all ingredients in a large sautee pan. Stir well and cover.
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Simmer, covered, over gentle heat for 30-45 minutes, or until the celery is very tender.
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Serve hot, cold or at room temperature. Optional garnishes can include:
celery leaves, parsley leaves, and/or chopped pimientos.
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