Courtesy Emeril Lagasse; you can add cabbage and/or fennel to this dish and/or sprinkle crumbled feta or blue cheese over the dish before serving. Ready in about 45 minutes.

1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 teaspoons minced garlic
1 head celery, ends trimmed and cut into 4-inch lengths
1 1/2 cups chicken broth
1/2 cup dry white wine or vermouth
1 bay leaf
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
2 tablespoons minced parsley
2 tablespoons lightly toasted chopped walnuts

In a large, non-stick skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, vermouth, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes. Sprinkle with parsley and chopped walnuts before serving.