Begin by cleaning and trimming the celery stalks, cutting them into 4-inch pieces.

In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the chopped celery pieces to the skillet, stirring gently to coat with the garlic-infused butter. Sauté for an additional 2 minutes.

Pour in enough vegetable broth to cover the celery, season generously with salt and pepper, and bring to a gentle simmer.

Reduce heat to low, cover the skillet, and cook for approximately 20 minutes, checking for tenderness.

Once cooked, transfer the celery to serving plates, drizzling the remaining pan sauce over the top.