jacques pepin's spicy celery with garlic

1 bunch celery
with inner stalks as white as possible
4 cloves garlic
thinly sliced
1 1/2 cups chicken stock
1/4 cup red salsa
3 tbsp olive oil
1/4 tsp salt
After buying a bunch of celery just to use a single stalk to season chicken salad, ever wonder what to do with the rest of it? You could chop it up into sticks and snack on it, but if you want a cooked, savory vegetable side, try this recipe.
Peel the outer side of just the outer pieces of the celery to remove the tougher, fibrous strings. Trim the celery (reserve scraps for gnarly bag) and cut into 2-inch pieces. You should have about 6-7 cups.
Cover the celery pieces with cold water in a large bowl and wash thoroughly.
Lift the celery to transfer it into the saucepan. Add the garlic, stock, salsa, olive oil, and salt. Bring to a boil, then simmer covered for about 25 minutes. The celery should be tender at this point, and most of the liquid should gone. If needed, reduce the liquid by simmering without the cover.
source: Jacques Pepin
This recipe can be made vegan by substituting chicken broth with veggie broth.