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
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.
STIR FRIED ROMAINE LETTUCE
Stir fried crispy Romaine lettuce has a light essence of ginger, garlic, sesame oil and chili flakes if you like a little kick and is the perfect way to eat your salad in the cooler months.
Provided by HWC Magazine
Categories Sides
Time 10m
Number Of Ingredients 8
Steps:
- In a wok or frying pan add your canola oil, ginger and garlic and fry about 1 minute until aromatic.
- Add the cut and dried romaine lettuce, salt and white pepper (I prefer the light flavours of just a light dusting of salt and white pepper but you can also use one tablespoon of soya sauce (tamari) or even 1/2 teaspoon of gluten free vegetable powder, if you wish), sugar (optional), shoaxing wine and toss quickly. Immediately Remove from heat: It is very important that you remove the roam in lettuce from heat while the romaine is just starting to wilt as the heat from the pan will continue to cook the romaine lettuce even after you remove it from the heat. Drizzle over sesame oil and dried chili flakes if desired and toss.
- Enjoy as a delicious healthy vegetable side dish.
Nutrition Facts : ServingSize 1 g, Calories 103 kcal, Carbohydrate 12 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 26 mg, Fiber 7 g, Sugar 4 g
BUFFALO SAUTEED ROMAINE
Wilt romaine lettuce, toss with hot sauce and top with crunchy fried onions.
Provided by Food Network Kitchen
Time 10m
Yield 4-6
Number Of Ingredients 5
Steps:
- Melt the butter in a large heavy skillet over medium heat until it begins to brown and is fragrant, about 2 minutes. Add the romaine in batches and cook, turning with tongs and adding more as it cooks down, until wilted, about 3 minutes. Stir in hot sauce and season with salt and a few grinds of pepper. Garnish with the prepared fried onions.
BRAISED ROMAINE LETTUCE WITH MUSTARD AND BACON
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brown the bacon in the olive oil in a large skillet over medium heat. Remove the bacon from the pan and drain on a paper towel-lined plate. Place the romaine halves in the same pan, cut-side down, and brown in the rendered bacon fat, turning as needed until wilted, about 4 to 6 minutes. Remove the lettuce to the plate with the bacon. Add the wine to the skillet and use a wooden spoon to scrape up any browned bits that cling to the pan. Add the broth, thyme, and mustard and bring to a simmer. Return the lettuce to the skillet, and season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust heat to maintain a gentle simmer. Place a circle of parchment paper directly on the lettuce, or set a lid slightly ajar on the skillet. Cook the romaine until tender, about 30 minutes.
- Transfer the romaine to a serving dish and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig and pour the cooking liquid over the lettuce, sprinkle with the bacon, and serve.
Nutrition Facts : Calories 136 calorie, Fat 11 grams, SaturatedFat 3 grams, Carbohydrate 5 grams, Fiber 2 grams, Protein 5 grams
STIR-FRIED LETTUCE
This is great if you have a head of lettuce that you have to use right away. Even if you don't, its still a great side dish to any asian meal. Simple to make, with common ingredients, its a keeper for sure. Try different lettuce varieties, I used romane tonight since its what was on hand. I also didn't have sesamee oil tonight so I used walnut oil and it was still a winner. I like to toss in some toasted sesame seeds and if I have them on hand a green onion, chopped, is nice to add with the lettuce. As you can see, this recipe leaves a huge opening for your own additions and variations.
Provided by Ilysse
Categories Greens
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
- In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
- Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.
- Add lettuce and stir fry until slightly limp but still somewhat crisp.
- Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
- Serve at once.
Nutrition Facts : Calories 71.6, Fat 5.3, SaturatedFat 0.7, Sodium 139.6, Carbohydrate 5.7, Fiber 1.7, Sugar 3.2, Protein 1.6
STIR-FRIED GARLIC LETTUCE
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Provided by Fran McCullough
Categories Wok Garlic Leafy Green Vegetable Side Stir-Fry Vegetarian Lettuce Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.
PANFRIED ROMAINE
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Rinse romaine halves, then shake off water and pat dry.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.
- Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
- Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.
ROMAINE LETTUCE AU GRATIN
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
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- Place a large, heavy sauté pan over medium-high heat. Gather everything you need for the recipe and have it measured out because once you start, things happen quickly. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. (Alternatively, if you prefer, you can remove the stem end and very roughly chop the lettuce.)
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- Arrange the sauteed romaine on a platter, spooning the stock and the pine nuts over the top. Deliver to the table and make people happy.
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