Stewed Celery

May 20th, 2011 by Erin Gennow
Stewed Celery with Red Pepper Farro

Stewed Celery with Red Pepper Farro

Stewed Celery

Adapted from Lidia Cooks from the Heart of Italy (by Lidia Bastianich)

This is a great side dish.  It makes a lot and can be served hot or at room temperature.  It also keeps well in the refrigerator.  So make up a batch for a dinner party or to munch on all week.

Prep Time: 10 minutes

Cook Time: 60 minutes

Makes: 6 sides


2 medium heads of celery

¼ cup extra virgin olive oil

2 large garlic cloves, smashed and peeled

1-2 red onions, thinly sliced

1 teaspoon fine sea salt

Red pepper flakes, to taste

½ cup black olives, pitted

¼ cup tomato paste

2 cups hot water


A large saucepan or Dutch oven with a lid


Wash the celery and cut off any tough parts.  Cut the stalks into 2-3 inch pieces.

Add the ¼ cup of extra virgin olive oil to the pan and place it over medium heat.

Add in the peeled, smashed garlic cloves and the sliced onions.  After about 2 minutes add the celery to the pan and sprinkle the 1 teaspoon fine sea salt and the red pepper flakes.  Stir the celery to coat it with the olive oil and mix it with the onions.

Continue cooking and stirring the celery for about 5 minutes.  After 5 minutes add in the black olives and sauté everything for about 15 minutes, stirring occasionally, until everything is soft.

Celery Stewing

Celery Stewing

While the celery is stewing add the ¼ cup of tomato paste to the 2 cups of hot water and mix to combine.  After the 15 minutes of stewing the celery pour in the tomato paste water and bring everything to a boil.  Cover the pot and turn the heat down so the celery is simmering.  Cook the celery for about 45 minutes until tender and the liquid is reduced to a glaze.  Serve as a side dish hot or at room temperature.


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