Finely dice the 1 yellow onion finely diced and 2 stalks celery finely diced, and mince the 3 cloves garlic minced. Having everything prepped before you start cooking makes this recipe very easy to manage.

In a Saucepan, melt 2 tablespoons of 2 tbsp unsalted butter over medium heat. Add the diced 1 yellow onion finely diced and 2 stalks celery finely diced and cook, stirring occasionally, until softened and just beginning to turn golden — about 5 minutes. Add the 3 cloves garlic minced and cook for 1 more minute until fragrant.

Rinse stalks under cold running water and scrub the ridges clean. Trim the base and any discolored ends. Slice on a bias or into uniform pieces for even cooking — thin slices for fast sautés, half-inch pieces for longer covered cooking. Use inner stalks if working with conventional celery; they are less fibrous. Have all aromatics prepped before the pan goes on.

Set a large Skillet over medium heat for softer results or medium-high for a quicker, crunchier sauté. Add butter or oil and heat until shimmering or foamy before adding celery. Do not crowd the pan or the celery will steam instead of sauté. Add celery to the hot fat. If cooking with onion, add it first and cook about 5 minutes until translucent, then add celery. Add garlic or scallions after the celery has cooked 1 minute, then cook 30 seconds more. Stir occasionally to allow some color to develop. For tender-crisp celery, cook 2 to 3 minutes over medium-high heat. For softer celery, cook 5 to 10 minutes over medium heat. To go fully tender, add a splash of water, cover, and cook an additional 5 minutes. Total time is roughly 6 to 10 minutes depending on thickness and desired texture.

Pour in the 2 ½ cups chicken broth low-sodium. Add the 2 tbsp unsalted butter, ½ tsp black pepper freshly ground, and 1 piece bay leaf. Stir once to combine, then increase the heat to bring the liquid to a full boil.

Once boiling, reduce the heat to the lowest setting, place a tight-fitting lid on the pan, and cook undisturbed for 18 minutes.

Transfer to a serving dish and garnish generously with fresh chopped 2 tbsp fresh parsley finely chopped. Serve immediately.

Rinse stalks under cold running water and scrub the ridges clean. Trim the base and any discolored ends. Slice on a bias or into uniform pieces for even cooking — thin slices for fast sautés, half-inch pieces for longer covered cooking. Use inner stalks if working with conventional celery; they are less fibrous. Have all aromatics prepped before the pan goes on. Set a large Skillet over medium heat for softer results or medium-high for a quicker, crunchier sauté. Add butter or oil and heat until shimmering or foamy before adding celery. Do not crowd the pan or the celery will steam instead of sauté. Add celery to the hot fat. If cooking with onion, add it first and cook about 5 minutes until translucent, then add celery. Add garlic or scallions after the celery has cooked 1 minute, then cook 30 seconds more. Stir occasionally to allow some color to develop. For tender-crisp celery, cook 2 to 3 minutes over medium-high heat. For softer celery, cook 5 to 10 minutes over medium heat. To go fully tender, add a splash of water, cover, and cook an additional 5 minutes. Total time is roughly 6 to 10 minutes depending on thickness and desired texture.