**Sautéed Romaine Lettuce: A Culinary Delight**
Sautéed romaine lettuce is a versatile and delectable dish that combines the crisp texture of romaine lettuce with a flavorful blend of ingredients. This quick and easy recipe offers a healthy and satisfying side dish or main course option for those seeking a nutritious and flavorful meal. The sautéed romaine lettuce recipe presented in this article provides a step-by-step guide to creating this culinary delight, along with variations and additional recipes to cater to diverse preferences and dietary needs. Discover the classic sautéed romaine lettuce recipe, a vegan variation, and a bacon-infused rendition, each offering a unique taste experience. These recipes highlight the versatility of romaine lettuce and provide options for vegetarians, meat lovers, and those seeking a healthier alternative. Get ready to tantalize your taste buds with this simple yet satisfying dish that promises to elevate your meals with its vibrant flavors and textures.
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.
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 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.
SAUTEED ROMAINE WITH BUTTERED CRUMBS
A great leafy-green side dish and a use for the last romaine heart, sold in a bag of three, which may be a bit "tired."
Provided by Heidi Hoerman
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Cut the romaine crosswise at 1/4" intervals. Discard the hard base but do include the ribs in the dish. Wash and drain well, leaving some water clinging to the romaine. A salad spinner works well for this.
- 2. Peel the garlic cloves and prepare in accordance with how strong a garlic flavor is desired. For a gentle garlic flavor that allows the flavor of the lettuce to star, cut each clove in half lengthwise. For a stronger garlic flavor, thinly slice, chop or crush the garlic.
- 3. Melt the butter over medium-heat in a large skillet, uncovered. Add the garlic, cut-side down if using halved cloves. Stir to flavor the butter with the garlic. Add the bread crumbs and cook about 1 minute, stirring constantly, to lightly toast.
- 4. Add the romaine, toss to coat with the butter and crumbs. Cover and saute about 5 minutes, stirring occasionally to prevent browning.
- 5. Remove garlic if using halved cloves. Serve immediately.
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
Tips for Sautéed Romaine Lettuce:
- Choose the right lettuce: Choose fresh, crisp romaine lettuce with tightly packed leaves. Avoid wilted or bruised leaves.
- Wash the lettuce properly: Rinse the lettuce thoroughly under cold running water to remove any dirt or debris. Dry the lettuce thoroughly with a salad spinner or paper towels.
- Slice the lettuce properly: Cut the lettuce into 1-inch pieces. This will help it cook evenly.
- Use a hot pan: Heat a large skillet or wok over medium-high heat. The pan should be hot enough to sizzle when the lettuce is added.
- Add oil or butter: Add a drizzle of olive oil or a tablespoon of butter to the pan. This will help prevent the lettuce from sticking.
- Sauté the lettuce quickly: Add the lettuce to the pan and stir-fry for 2-3 minutes, or until the lettuce is wilted and slightly browned.
- Season the lettuce: Season the lettuce with salt, pepper, and any other desired seasonings. You can also add a splash of vinegar or lemon juice for a bit of tanginess.
- Serve immediately: Sautéed romaine lettuce is best served immediately. It can be served as a side dish or as a main course with grilled chicken or fish.
Conclusion:
Sautéed romaine lettuce is a quick and easy side dish that is packed with flavor. It is a great way to use up leftover lettuce and it is also a healthy and nutritious dish. With its simple ingredients and quick preparation time, sautéed romaine lettuce is a perfect weeknight meal or a healthy addition to any lunch or dinner menu.
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