By David Cohen
Cooked celery is one of those things that every time I make it I say, Why don’t I make this more often? Not only is it tasty and easy to prepare, but it’s relatively inexpensive and lasts for over a week in the fridge. This braised celery is an easy way to gussy up your New Year’s dinner whether you’re thinking lamb chops, chicken or jumbo shrimp.
After washing and removing the coarse ends, slice each celery stalk in half or thirds the long way and coarsely chop. In a large pan, sauté for a few minutes along with a thinly sliced scallion or shallot over medium heat with a splash or two of extra virgin olive oil. A couple pinches of chili flakes are nice too if you’re looking for some spice.
Add 1/2 cup of chicken stock and simmer gently uncovered until the celery is soft, shouldn’t be more than 7 to 10 minutes. Add some more stock if necessary. Stir in a little chopped parsley, some grated parmesan or crumbled feta, salt and pepper to taste and then simmer for another minute and serve.