4 tablelspoons butter

12 stalks of celery, sliced into small pieces

4 cloves minced garlic

1 cup chicken stock

1 teaspoon salt

1 teaspoon pepper

Melt butter in a medium saucepan.  Add celery and cook for about five minutes, adding garlic along the way.  Pour in chicken stock, add salt and pepper and bring to a boil.  Lower heat to simmer and cook another ten minutes, uncovered, or until celery is tender, but still has a little crunch.  Serves 3 as a side dish.