Simple Celery Sauté with Tomatoes

If you surf around in the paleo food blogosphere at all, you know that the internet is exploding with the most amazing paleo Thanksgiving recipes.  I have seen no fewer than 38 ideas on how to prepare squash – and each recipe looks more delicious than the last one.

Paleo-stuffing recipes abound.  I love stuffing. I briefly contemplated if I should just make six types of paleo-stuffing for Thanksgiving dinner.

I made an Excel spreadsheet to cross-reference all the options for paleo pies and started a list of the best lists of recipes. (Here are my favorites: this one, this one and this one.)

You can probably see where this is going.  I got totally overwhelmed.

If you are feeling that way, I’ve got a recipe for you.  It has basically nothing to do with Thanksgiving and doesn’t use any squash.   It’s simple and lovely and gave my taste buds something to talk about, since I don’t eat much celery.

I’m going to say this serves 4 as a side dish, but I’m afraid don’t really know how much you eat.  Matt and I eat a lot. We each had a big serving for dinner and then I finished up the rest with my eggs the next morning.  My friend Donna eats the tiniest portions ever and could probably get 162 servings from this dish. (She is also nice enough to read my blog.  Hi Donna!)

What I’m trying to say is that this makes a lot, more than most of my recipes.  It doesn’t reheat well (the tomatoes get soggy and sad) so feel free to cut the recipe in half if you don’t think you will eat it all. 

If you do that, you could toss the unused half bunch of celery and half an onion in with some bones to make broth.  And, while the broth is brewing, snack on the mini-tomatoes and plans your Thanksgiving menu.  I hope you do better than I did.

Simple Celery Sauté with Tomatoes

Celery, one bunch (about 10 stalks)

Onion, 1

Coconut oil, 1 tablespoon

Grape tomatoes, 25

Salt and pepper to taste

  1. Prepare celery by chopping the off the bottom of the bunch, so you have stalks. Remove any leaves and really pale green stalks in the middle.  Then starting at one end of the stalk, cut into ¼ slices.  (You can hold the whole bunch together and do all the stalks at once.)
  2. Add onion and coconut oil to pan.  Sauté for 4 minutes.
  3. Add celery and sauté for another 4 minutes. Then remove pan from heat.
  4. Cut cherry tomatoes in half lengthwise.  Toss in tomatoes and top with salt and pepper.
  5. Stir together. The heat of the celery will warm up the grape tomatoes just a little while keeping them crisp.
  6. Serve immediately.