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Prep time: 15 minutes
Makes: 4 servings
Don’t know what to do with those celery tops? This recipe infuses celery leaves with aromatic garlic and olive oil. This Italian side dish is great with everything.
Ingredients:
Tops from 2 bunches of farmers’ market celery (leaves and stems up to the stalk’s seam), rinsed, drained & chopped
4 tablespoons extra virgin olive oil
4 whole garlic cloves, peeled
Salt and ground black pepper, to taste
Directions:
1. In a 4-quart saucepot, heat the oil until hot but not smoking.
2. Add garlic cloves to the heated oil and stir-fry until they turn golden brown.
3. When garlic is golden brown, add the chopped celery tops.
4. Stir fry until they’re wilted, about 2 to 3 minutes.
5. Add salt and ground black pepper to taste.
6. If a more tender consistency is desired, stir-fry the celery tops for an additional minute or two.
7. Serve immediately as a side dish to meat, fish or poultry; or enjoy as part of a vegan/vegetarian meal.
Text & Photograph ©2024 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
