Baked Romaine Lettuce Recipes

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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.

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

ROMAINE LETTUCE AU GRATIN

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Romaine Lettuce au Gratin image

Steps:

  • Place the romaine, one head at a time, on a flat surface. Slice off the end about 3 inches from the bottom and discard. Cut the remaining lettuce crosswise into 2-inch pieces. If necessary, rinse the lettuce thoroughly and drain well.
  • Bring to a boil enough water to cover the lettuce. Add lettuce. When the water returns to a boil let simmer 8 minutes. Drain well. Rinse under cold water and drain well.
  • Put the lettuce in the container of a food processor or electric blender and process until finely ground. Scrape the mixture into a colander and drain well. Discard the liquid. There should be about 3 1/2 cups of ground lettuce.
  • Grate the cheese, using fine blade of grater. Set aside.
  • Preheat the broiler to high.
  • Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add ground lettuce, salt and pepper to taste. Add cream. Cook, stirring, until piping hot.
  • Spoon mixture into a small baking dish. Sprinkle with the cheese. Place the dish under the broiler until the cheese is melted and the top is golden brown, about 5 minutes.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1011 milligrams, Sugar 5 grams, TransFat 0 grams

2 to 3 heads romaine lettuce, about 2 pounds
2 ounces cheese, preferably Gruyere although Swiss may be used
2 tablespoons butter
1/3 cup finely chopped onion
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons heavy cream

GRILLED ROMAINE

Simple, delicious and is excellent when paired with grilled steak!

Provided by Cambry

Categories     Side Dish     Vegetables     Greens

Time 10m

Yield 2

Number Of Ingredients 4



Grilled Romaine image

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
  • Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 9 g, Fat 7.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 1390.2 mg, Sugar 2.5 g

1 tablespoon olive oil
1 head romaine lettuce, cut in half lengthwise
1 tablespoon steak seasoning
1 lemon, juiced

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