Baked Romaine Lettuce Recipes

SAUTEED ROMAINE LETTUCE

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 20m

Number Of Ingredients 6

Sauteed Romaine Lettuce image

Steps:

Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

Ingredients

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

BRAISED ROMAINE HEARTS

Provided by Mark Bittman

Categories easy, quick, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Braised Romaine Hearts image

Steps:

Put 2 tablespoons of the butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin to brown on the edges, about 5 minutes.
Add stock, carrot and some salt and pepper. Cover and cook over lowest possible heat, turning occasionally, until lettuce and carrots are very tender, about 20 minutes. Uncover and turn heat up a bit to reduce any remaining liquid; add remaining tablespoon of butter and gently turn vegetables to coat. Drizzle with lemon juice.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

3 tablespoons butter
4 romaine hearts, damaged leaves removed, trimmed and sliced in half lengthwise
1/2 cup chicken or vegetable stock
1 carrot, chopped
Salt
ground black pepper
1 teaspoon freshly squeezed lemon juice

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