| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables, Low-cal | 4 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 8 | Stalks celery, cut into 1" lengths | |
| 1 | sm | Sweet red pepper, cut into 1" squares |
| 1/2 | c | Unsalted chicken broth/stock |
| 1 1/2 | ts | Chopped fresh oregano OR |
| 1/2 | ts | Dried oregano |
| 1 | cl | Garlic, sliced |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
INSTRUCTIONS
1. Heat the oil in a large, heavy skillet over medium-high heat. Add the celery and cook, stirring occasionally, for 4 minutes. Add red pepper, chicken broth, oregano, garlic, salt and pepper. Reduce heat to low and cook, covered, for 6 minutes. 2. Increase the heat to medium-high and cook, uncovered, stirring occasionally, for 4 to 6 minutes, or until most of the liquid has evaporated and the vegetables are glazed. 3. Serve immediately. NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams cholesterol. SOURCE: "LIGHT AND EASY 1989". From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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