- 8 celery stalks with leaves
- 1 tablespoon unsalted butter
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- 3/4 cup good quality beef stock or broth (can substitute chicken or vegetable broth)
- Rinse the celery. Remove leaves, set aside, and trim off ends of celery stalks.
- Using a vegetable peeler, peel stalks to remove the fibrous strings. Slice into 1-inch pieces on the bias.
- Chop celery leaves and set aside.
- 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.
- Add broth and stir. Cover and reduce heat to low, cook until celery is tender, approximately 4 to 5 minutes.
- Uncover, allowing celery to cook for an additional 3 to 5 minutes or until the liquid has been reduced to a glaze.
- Serve in a bowl with remaining glaze from pan, garnish with reserved chopped celery leaves if desired.