If you think celery is just for dipping and stuffing, try this sautéed celery with Aleppo pepper. It is bold in flavor and texture, making it a side dish that is sure to liven up your dinner offering.
I discovered sautéed celery a couple of years ago when I had a full head of celery left over from holiday cooking and was looking for something to serve as a vegetable. I shared this recipe at the time.
You can season sautéed celery in a multitude of ways, such as with garlic or onions. This version keeps it simple, but a dash of dried Aleppo pepper adds a light touch of heat and an earthy citrus flavor. It also adds a little color to the dish.
Research on Aleppo peppers taught me that they are also called Halaby chiles. They come from the eastern Mediterranean region. The city of Aleppo is located in Syria, just south of Turkey. The chiles are dried fresh in the sun and crushed. They are mildly hot and are known for their unique fruity and tart flavor.
This recipe makes 4 servings.
Ingredients
You need the following ingredients to make sautéed celery with Aleppo pepper.
- 4 cups celery, cut into 1/2-inch slices
- 1 tablespoon olive oil
- Aleppo pepper, to taste
- Kosher salt, to taste
Directions
Add the olive oil to a large skillet over medium heat. When the oil has heated, add the celery.
Sauté the celery until it is tender, but still crisp (about 6 minutes), adding a couple of shakes of Aleppo pepper and salt just before the celery is finished cooking. Give it a taste, adjust the pepper and salt as needed, and lightly cook it to blend seasonings.
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