Spicy Celery With Garlic

• 1 bunch celery (2 pounds)
• 4 cloves garlic, peeled and thinly sliced (2 tablespoons)
• 1/2 cup chicken stock, preferably unsalted homemade stock, or canned light chicken broth
• 1/4 cup hot red salsa
• 1/4 cup olive oil
• Salt to taste

1. Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs.
2. Cut the celery into 2-inch pieces.
3. You should have about 8 cups.
4. Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
5. Place the celery, still wet, in a large saucepan with the remainder of the ingredients.
6. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
7. Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.

celery, garlic, chicken stock, hot red salsa, olive oil, salt

Taken from cooking.nytimes.com/recipes/4125 (may not work)