Best 10 Braised Hearts Of Romaine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with braised hearts of romaine, a delectable dish that combines the tender crunch of romaine lettuce with a symphony of savory flavors. This versatile dish can be enjoyed as a standalone appetizer, an elegant side dish, or even as a main course when paired with your favorite protein. Whether you're a seasoned chef or just starting your culinary adventure, our collection of recipes will guide you through creating this delightful dish with ease. From classic braising techniques to innovative twists, we've got you covered. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will leave you craving for more.

In our first recipe, we'll take you through the traditional method of braising romaine hearts, using simple ingredients like olive oil, garlic, and white wine to create a flavorful broth that gently tenderizes the lettuce. If you're looking for a vegetarian main course, our second recipe combines braised romaine hearts with roasted vegetables, creating a hearty and satisfying dish packed with nutrients.

For those who enjoy a touch of spice, our third recipe introduces a zesty twist to the classic dish, incorporating chili peppers and cumin into the braising liquid, resulting in a dish that's sure to tantalize your taste buds. And if you're looking for a quick and easy weeknight meal, our fourth recipe offers a simplified version of braised romaine hearts, using a flavorful vinaigrette dressing instead of braising liquid.

No matter your culinary preferences or skill level, our collection of recipes has something for everyone. So, get ready to experience the delightful flavors of braised hearts of romaine, a dish that will surely become a staple in your kitchen.

Here are our top 10 tried and tested recipes!

ROMAINE WEDGE SALAD



Romaine Wedge Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 12

4 slices thick-cut bacon
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded Cheddar
3 tablespoons buttermilk
1 tablespoon fresh Italian flat-leaf parsley, chopped
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Splash distilled white vinegar
1 heart of romaine, end trimmed, halved
1/4 cup chopped Roma tomato

Steps:

  • In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
  • Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
  • Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.

HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON



Hearts of Romaine with Blue Cheese and Bacon image

Combine the enhanced flavor of romaine with smidgens of bacon and our irresistible blue cheese dressing, and that old-fashioned wedge of lettuce becomes a slice of heaven.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 15

8 strips good-quality bacon
1 large egg
2 hearts romaine lettuce
Kosher salt and freshly ground black pepper
Blue Cheese Dressing, recipe follows
1 cup mayonnaise
1 cup crumbled blue cheese (about 4 ounces)
1/2 cup buttermilk
1 shallot, peeled
1 tablespoon freshly grated lemon zest
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon celery seeds
2 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
  • Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
  • Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
  • Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
  • Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

BRAISED ROMAINE HEARTS



Braised Romaine Hearts image

Make and share this Braised Romaine Hearts recipe from Food.com.

Provided by zeldaz51

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons butter
4 romaine lettuce hearts, damaged leaves removed, trimmed and sliced in half lengthwise
1/2 cup chicken or 1/2 cup vegetable stock
1 carrot, chopped
salt & fresh ground pepper
1 teaspoon fresh lemon juice

Steps:

  • Braised Romaine Hearts
  • 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 and ground black pepper
  • 1 teaspoon freshly squeezed lemon juice.
  • 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 : Calories 189.3, Fat 10.6, SaturatedFat 5.7, Cholesterol 22.9, Sodium 136.7, Carbohydrate 22.1, Fiber 13.6, Sugar 8.2, Protein 7.9

GRILLED HEARTS OF ROMAINE



Grilled Hearts of Romaine image

Provided by Ellie Krieger

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 3

2 hearts romaine lettuce
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the grill or a grill pan.
  • Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.

BRAISED HEARTS OF ROMAINE



Braised Hearts of Romaine image

Categories     Salad     Leafy Green     Side     Braise     Sauté     Vegetarian     Fall     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3 (6-oz) hearts of romaine (an 18-oz package)
2 tablespoons unsalted butter
1/3 cup dry white wine
1 cup water
6 fresh parsley stems
4 fresh thyme sprigs
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt

Steps:

  • Trim root end of each heart (keeping heart intact), then halve heart lengthwise.
  • Heat butter in a deep 13- to 14-inch skillet (or a 12-inch straight-sided skillet) over moderate heat until foam subsides. 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.
  • Add wine and boil until reduced by half, about 1 minute. Add remaining ingredients and briskly simmer, partially covered, until ribs are tender, 16 to 18 minutes. Transfer romaine with tongs to a platter (remove any peppercorns that stick to romaine) and boil liquid, uncovered, until reduced to about 1/4 cup, about 3 minutes.
  • Pour sauce through a fine-mesh sieve over romaine.

BRAISED ROMAINE LETTUCE WITH MUSTARD AND BACON



Braised Romaine Lettuce with Mustard and Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 slices bacon, diced
2 teaspoons extra-virgin olive oil
2 heads romaine lettuce, halved lengthwise, rinsed
1/4 cup white wine
1 cup chicken broth, low-sodium canned, or homemade
1 sprig fresh thyme
1 tablespoon whole-grain mustard
Kosher salt
Freshly ground black pepper

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

BRAISED ROMAINE HEARTS



Braised Romaine Hearts image

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

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

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

GRILLED ROMAINE HEARTS



Grilled Romaine Hearts image

Romaine is a great companion for a grilled medium rare steak, but don't leave it on the grill too long, or the leaves may scorch. -Stuart Pritchard, Commerce, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 4

3/4 cup olive oil
2/3 cup balsamic vinegar
6 romaine hearts, halved lengthwise with cores intact
Salt and pepper to taste

Steps:

  • In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.

Nutrition Facts : Calories 139 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

HEARTS OF ROMAINE WITH CREAMY DRESSING



Hearts of Romaine with Creamy Dressing image

This salad is best made with whole uncut leaves of romaine. You may need to remove quite a few of the large outer leaves to expose the smaller pale green sweet leaves at the heart. There are tender small varieties called Little Gem and Winter Density that make incredible salads. Look for them at your farmers' market.

Yield 4 servings

Number Of Ingredients 8

2 heads of romaine lettuce
1 tablespoon white wine vinegar
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons heavy cream

Steps:

  • Remove the outer darker green leaves from: 2 heads of romaine lettuce.
  • Cut off the stem end and separate the leaves. Wash them thoroughly and spin-dry in batches.
  • To make the dressing, stir together in a large bowl: 1 tablespoon white wine vinegar, Grated zest of 1 lemon, 1 tablespoon fresh lemon juice, Salt, Fresh-ground black pepper.
  • Taste, and adjust as needed. Whisk in: 3 tablespoons extra-virgin olive oil, 3 tablespoons heavy cream.
  • Taste for salt and acid and adjust if needed. Gently toss the lettuce with the dressing, making sure each leaf is evenly coated.
  • A couple of salt-packed anchovies, rinsed, filleted, and chopped, are a great addition to the dressing.
  • Some or all of the following herbs are delicious chopped and scattered over the salad: basil, chervil, chives, and tarragon.
  • This dressing is equally suitable for butter or Bibb lettuces and for frisée and radicchio.

GRILLED HEARTS OF ROMAINE



Grilled Hearts of Romaine image

This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.

Provided by Chef John

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients 6

3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Brush each romaine lettuce half with 1/2 teaspoon olive oil.
  • Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g

Tips:

  • To prepare the hearts of romaine, remove the outer leaves and cut the hearts in half lengthwise. Remove the core and rinse the hearts under cold water.
  • If you don't have chicken broth, you can use vegetable broth instead.
  • You can add other vegetables to the braising liquid, such as carrots, celery, or onions.
  • If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the braising liquid at the end of cooking.
  • Serve the braised hearts of romaine with rice, pasta, or mashed potatoes.

Conclusion:

Braised hearts of romaine is a delicious and easy-to-make side dish that is perfect for any occasion. With its simple ingredients and quick cooking time, this dish is sure to become a favorite in your household.

Related Topics