• 3 pounds celery (about 3 bunches)—do not use the tough outer stalks
• 3 quarts salted water
• salt
• freshly ground black pepper
• 2 tablespoons olive oil
• ⅔ cup diced lean salt pork
• 1 garlic clove, peeled
• 2 onions, chopped
• 4 carrots, chopped
• 3 bay leaves
• 1 cup dry white wine
• juice of 1 lemon (optional)

Wash the celery, remove as many strings as possible, and cut into 1-inch pieces. Drop them into boiling water, add salt, and cook for 15 minutes. Drain and sprinkle with salt and pepper.

Heat the olive oil in a large cast-iron skillet. Add the salt pork, garlic, onions, and carrots and cook gently for 10 minutes, or until tender but not browned. Add the celery,* bay leaves, wine, salt, and pepper. Simmer, covered, for 40 minutes, and then, uncovered, for about 5 minutes, or until the liquid has thickened. Remove the bay leaves and garlic and check the seasoning. You may wish to sprinkle the juice of a lemon on top of the celery before serving.