Directions

1. Rinse the celery. Remove leaves, set aside, and trim off ends of celery stalks.
2. Using a vegetable peeler, peel stalks to remove the fibrous strings. Slice into 1-inch pieces on the bias.
3. Chop celery leaves and set aside.
4. In a 10-inch sauté pan over medium heat, melt the butter. Add celery, salt and pepper, and allow to cook until slightly softened, approximately 5 minutes.
5. Add broth and stir. Cover and reduce heat to low, cook until celery is tender, approximately 4 to 5 minutes.
6. Uncover, allowing celery to cook for an additional 3 to 5 minutes or until the liquid has been reduced to a glaze.
7. Serve in a bowl with remaining glaze from pan, garnish with reserved chopped celery leaves if desired.