Garlic and Celery Saute (AIP, Paleo, Keto, Whole30)
Makes: 4 servings
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 2 cups sliced celery (1/8th-1/4th inch thick)
- 1 cup bone broth
- In a skillet or frying pan, toast the garlic in the olive oil on medium heat until browned, about 1-2 minutes.
- Add the celery to the pan. Salt the celery to season. Mix occassionally and allow to saute until celery browns on both sides, about 8 minutes.
- Add the bone broth. Allow celery to simmer until softened and bone broth has evaporated. Celery is done when desired texture is achieved. Serve warm.