Braised Hearts of Celery

Braised Hearts of Celery

From the Kitchen Of
Braised Hearts of Celery


2 large bunches of celery
1 medium onion
2 chicken bouillion cubes
3 tablespoons butter
3/4 tablespoon oregano leaves
1/2 tablespoon salt
1 2-ounce jar diced pimentos, drained


Remove outer ribs of celery, trim root ends, cut leaves, cut each branch of celery lengthwise into quarters. 

In a 12-inch skillet, over high heat in 1 inch boiling water, heat celery, onion, and bouillon to boiling.  Reduce heat to medium, cover, and cook 15 minutes or until tender.  Drain, stir in butter and remaining ingredients. 

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.
View additional recipes in this category

Kitchen Helpers