Celery shouldn’t be limited to crudités. Let it and other crunchy vegetables take center stage in this simple, fresh side dish of Tomato-Braised Celery, Fennel, and Leek.
Tomato-Braised Celery, Fennel, and Leek
Makes 4 to 6 servings
Ingredients
- 6 slices thick-cut bacon, chopped
- 2 tablespoons extra-virgin olive oil
- ½ large fennel bulb, sliced into ½-inch-thick wedges, fronds reserved
- 1½ cups sliced leeks
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- ½ teaspoon minced garlic
- 2 pounds celery, trimmed, strings removed, sliced diagonally into 2-inch-long pieces, and leaves reserved
- ¾ cup canned plum tomatoes in juice
- ¼ cup water
- 1 teaspoon lemon zest
Instructions
- In a 12-inch enamel-coated cast-iron skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, about 15 minutes. Remove bacon with a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Add olive oil to bacon drippings, and heat over medium-high heat until very hot. Add fennel; cook until browned on the bottom, about 3 minutes. Turn fennel, and add leeks; sprinkle with 1 teaspoon salt and pepper. Cook, stirring occasionally, until leeks are softened and lightly browned, 10 minutes. Stir in garlic; cook for 1 minute. Add celery, tomatoes, and¼ cup water; bring to a boil. Cover, reduce heat, and simmer until celery is tender, about 45 minutes.
- In a small bowl, stir together ¼ cup chopped reserved celery leaves, 2 tablespoons chopped reserved fennel fronds, lemon zest, and remaining ¼ teaspoon salt; serve with braised vegetables.
