Skillet Braised Celery With Gruyère

**By Chadwick Boyd**
Photo by Tom Eberhardt-Smith

Got Lots of Celery? Quick-braise it!

Celery is my absolute favorite vegetable. It really is! Most recipes call for it to bring flavor to other foods. But I like it to be a star on my table.

This recipe is straightforward and simple to make, yet decadent in taste because of the nutty, rich gruyère cheese. For an elegant, but super simple finish, I sprinkle the flavorful, bright green celery leaves on top. I serve this directly on the table from the skillet, but feel free to transfer to a platter if you’d like.

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Chadwick’s Checklist

What you need to know before you cook.

You'll need to peel the strings off of stalks for a smoother texture.
Reserve celery leaves for garnish. If you've bought celery without leaves, feel free to garnish with parsley.

SERVING SIZE: 4-6 PREP TIME: 10 mins COOKING TIME: 30 mins

Ingredients

6-7 stalks celery + ⅓ cup celery leaves
2 tablespoons salted butter
2 tablespoons olive oil
4 cloves garlic, finely chopped
¾ cup low-sodium chicken broth or vegetable broth
½ cup dry white wine
1 teaspoon sea salt
½ cup grated Gruyère cheese
Salt and freshly cracked black pepper to taste

Directions

Peel the strings of the outer skin of the celery stalks with a sharp vegetable peeler and discard. Cut the stalks into 3 or 4-inch pieces.
Heat a large, oven-proof skillet on medium-high. Add the olive oil and butter and continue cooking until it starts to bubble, about 3-4 minutes. Stir in the garlic and cook 2-3 minutes until softened.
Place the celery pieces into the pan and pour the broth and wine over them. Add the salt. Bring to a boil.
Turn the heat down to medium and simmer uncovered for 20-25 minutes until the liquid is evaporated and the edges of the stalks brown just slightly.
Sprinkle the cheese on top of the celery. Place under the broiler for 2-3 minutes until the cheese is bubbly and browned. Remove from the oven.
Scatter the celery leaves on top. Season to taste with salt and pepper.
Serve immediately.