Low Sodium Celery & Fennel Sauté with Dill

Total time25 min

Prep time10 min

Cook time15 min

Low Sodium Celery & Fennel Sauté with Dill

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 stalks celery, sliced ¼-inch thick on the diagonal
1 medium fennel bulb (about 12 oz), cored and thinly sliced
3 cloves garlic, minced
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp apple cider vinegar
3 tbsp fresh dill, roughly chopped
1 tsp lemon zest (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the fennel and celery to the skillet, season with the salt and pepper, and cook, stirring occasionally, until the vegetables are softened and the fennel edges are lightly golden, about 8–10 minutes.

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