Wash and trim the celery

Reserve any leaves and chop them for a garnish.

Cut on the bias into 1-inch chunks

Melt the butter in a covered skillet

Add the celery, salt and pepper and sauté for 5 minutes until it begins to soften.

Add the stock and bring to a simmer

Cover and cook for 5 minutes

Uncover and cook until stock evaporates

Serve garnished with the chopped celery leaves