Braised Celery

When you think “celery” you probably think of it as an ingredient in other recipes – or notice it’s usually left over in a veggie platter.
This recipe will definitely have you rethinking celery because it’s a serious flavor bomb!
A couple of tips: the quality of the broth plays a big role in the flavor of this recipe. If you have homemade broth, it’s definitely worth using. 
Beef broth is the classic braising liquid for this recipe, but feel free to experiment!
PSST: Did you know celery was used by ancient Greeks as an aphrodisiac that warded off hangovers? 😳
(Sorry, it doesn’t work for either.)
It was so important that they often used its flowers in wreaths that were given as rewards for athletes.💪
Nowadays when we think of celery, it’s as a low-calorie “diet” food … but it actually contains a lot of good-for-you nutrients.
It has at least 15 different kinds of antioxidants and 25 anti-inflammatory compounds.
It's high in fiber (which means it’s good for digestive health) … plus it contains vitamins A, K, and C and is a good source of folate, potassium, and magnesium.
Because it’s so nutrient-dense – delivering many micronutrients in very few calories – it definitely is worth keeping on hand for a quick crunchy snack or ingredient in your other dishes.​

(serves 4) 

• 8 stalks of celery, rinsed and trimmed
  
• 1 Tbsp grass-fed butter
  
• Pinch sea salt
  
• Pinch freshly ground black pepper
  
• ½ cup (120 ml) beef or vegetable broth
  

If the outer stalks of your celery are tough or fibrous, peel them with a vegetable peeler. Then, slice the stalks diagonally into 1-inch pieces.
Melt the butter in a medium sauté pan over medium heat. Add the celery, salt, and pepper and cook until it begins to soften (about 5 minutes). 
Add the broth. Stir, cover, and reduce heat to low. Let cook for about 5 minutes, until the celery is tender but before it turns mushy. Remove the cover and let cook another 5-7 minutes so that the broth can reduce into a glaze.
Serve and enjoy!