Sautéed Pickled Celery

• 6 tablespoons apple cider vinegar
• 3 tablespoons granulated sugar
• 3 tablespoons amber agave nectar
• 2 tablespoons water
• 3 tablespoons butter, divided
• 8 ribs celery with leaves, cut into 1/4-inch slices
• 2 cloves garlic, minced
• 2 scallions, chopped
• 1/4 cup panko
• 2 teaspoons chopped fresh dill
• Add'l fresh dill for garnish

1. In a small bowl, mix together the cider vinegar, granulated sugar, agave nectar and water; set aside.
2. In a large skillet, melt 2 tablespoons butter over medium heat. Add in the celery and cook for 1 minute. Add in the garlic and scallions and cook about 30 seconds. Lower heat to medium-low and add in the cider vinegar mixture. Stir to combine and cook until most of the mixture has been absorbed and reduced, approximately 4 minutes.
3. Meanwhile, melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add in the panko and cook until it begins to lightly brown, stirring occasionally, approximately 1 - 2 minutes. Stir in the chopped dill.
4. To serve, using a slotted spoon, place celery mixture onto serving plate, top with panko mixture, garnish with dill and enjoy!

apple cider vinegar, granulated sugar, amber, water, butter, celery, garlic, scallions, panko, dill, addul fresh

Taken from food52.com/recipes/16571-sauteed-pickled-celery (may not work)