Braised Romaine
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: side dish
Serves: 2-4
Get this!
  • 1 head of romaine lettuce cut in half length ways
  • 2 tbs butter
  • ¼ cup green onions
  • ¼ cup garlic scapes finely chopped
  • 1½ cup stock
  • 1 sprig of pasley chopped
  • 1 sprig of oreango, remove leaves and slice
  • salt and pepper to taste
Do this!
  1. Melt the butter in a large skillet with a lid over medium heat.
  2. Add the garlic scapes and green onions and cook, stirring frequently, for 3 minutes. Cook slowly until soft
  3. Trim off a thin slice of the dry stem end of the romaine and discard (including any discolored portions). Cut the romaine hearts in half lengthwise through the stem end.
  4. Add romaine, cut sides down (halves will fit very snugly in pan), and cook, turning once, until golden but not cooked through, about 5 minutes.
  5. add the hot stock and herbs
  6. Cover the pan, reduce the heat to low, and braise the hearts for 5 minutes. The hearts should be crisp-tender; continue cooking another several minutes if necessary
  7. Remove the romaine hearts with tongs to a platter
  8. Raise the heat to high. Boil until the juices have reduced by half.
  9. season with salt and pepper.
  10. Arrange the lettuce halves on a platter and drizzle with the hot sauce. Serve immediately.