Braised lettuce is a light and delicious accompaniment to roasts and white meats. There are several ways to braise lettuce. The simplest of all is using butter, salt and pepper. However, you can also give the leaves a more robust taste with ingredients like bacon, chives and peas, making the recipe even more interesting.
- 8 small heads of roman or mini roman lettuce.
- 100 g of butter.
- A pinch of salt and pepper.
- 2 garlic cloves.
- A handful of chives.
- 350 g of thawed peas.
- 350 g of pods.
- 2 tsp chopped fresh thyme.
- 1/3 cup of assorted herbs (such as peppermint, chives and parsley).
- 1 cup of chicken broth.
- 100 g of smoked bacon cubes.
- 4 shallots.
- 4 tablespoons of sour cream.
Method 1 of 3: Sauteing with Butter
Step 1. Preparing the lettuce
Take the romaine lettuce and discard any withered or spoiled leaves. With a sharp knife, cut off half of the lettuce stalks. Then wash them in warm water. With your hands, gently remove all the dirt you find between the leaves. When finished washing, dry the lettuces with a paper towel.
Step 2. Melt the butter
Place a deep skillet with a lid on the fire and heat it. Then throw the butter into the skillet. Holding the skillet by the handle, stir it from side to side so that the butter runs all over the bottom.
Step 3. Add the lettuce
Place the lettuce heads into the skillet and rub them into the butter with a spoon or spatula. Turn them over and drag them across the bottom of the skillet. Season with a pinch of salt and pepper.
Step 4. Cover the pan
The lettuce will start cooking after it's covered in butter. When the leaves start to water, cover the pan and put the heat on low. Let the lettuces cook for 20 minutes, turning occasionally.
Step 5. Remove the lettuces from the pan and reduce the butter
After 20 minutes, remove the lettuces from the pan and place them on a warm plate to keep them warm. They should be well cooked and slightly crispy. Then raise the heat to reheat the lettuce butter and water. Heat the liquid until it has the consistency of a sauce.
Step 6. Serve the lettuces
Remove the skillet from the heat and pour the sauce directly over the lettuce so that the leaves absorb the liquid. Serve still hot.
Method 2 of 3: Making lettuce sautéed with peas and herbs
Step 1. Prepare the lettuce
Take the mini-Romans and remove any withered leaves. Then cut 1 cm from the stems and wash the lettuces well, removing the dirt between the leaves. Cut the lettuces into quarters vertically and dry them with a paper towel.
Step 2. Prepare the other ingredients
Separate two sprigs of chives and cut the green part off. Chop the white parts into thin slices. Then mash the garlic clove with the side of a knife. Cut off the ends of the pods and chop the mint, chives and parsley (as well as any other herbs of your choice).
Step 3. Melt the butter and add the seasoning
Put the butter in a large skillet with a lid. Rotate the pan while the butter melts to cover the bottom of the pan well. Then put the chives, crushed garlic and chopped parsley in butter and season with salt and pepper. Stir the ingredients with a spoon or spatula for about five minutes, or until the spring onions are soft.
Step 4. Add the broth and green beans
After the ingredients in the skillet are soft, add the chicken stock, followed by the green beans. Put the heat on medium and cook for five minutes.
Replace chicken stock with vegetable stock if you are vegetarian
Step 5. Add the peas and lettuce
Put the frozen peas and lettuce in the skillet. Wait for the leaves to start cooking. Then cover the pan and cook the leaves until they are soft, about three to five minutes.
Step 6. Serve the lettuce
Once the leaves are soft, add the herbs and mix. With a slotted spoon, pass the vegetables onto a tray. Separate the butter and stock and reduce to a sauce. Finally, pour the sauce over the leaves and serve.
Method 3 of 3: Preparing lettuce sautéed with bacon and cream
Step 1. Prepare the lettuces
Take two mini-Roman lettuces and remove the dead and withered leaves. Wash the lettuce, removing the dirt between the leaves. Cut off 1 cm from the stalks and slice the lettuce into quarters vertically. Then dry them with paper towels.
Step 2. Prepare the other ingredients
Wash the spring onions and cut off the white parts. Then chop two cloves of garlic, cut the bacon into cubes and peel and chop the shallots.
Step 3. Heat the shallots, garlic and bacon
Heat a large skillet over low heat. Then add the shallots, garlic and diced bacon. Cook until bacon starts to lose fat. Turn the heat up all the way and only turn it back down when the bacon is crispy and the shallots and garlic are tender and cooked.
Step 4. Melt the butter
Add the butter to the skillet with the shallots, garlic and bacon. Stir until melted. Then add the spring onions. Spread them well so they don't clump together and cook them until tender.
Step 5. Saute the lettuce
Put the pieces of lettuce in the skillet, along with 150 ml of chicken or vegetable stock. Cook until the lettuce is tender and turn the leaves over with a spatula. Then add the 100 g of peas. Cook the ingredients until the peas are tender, which should take between one and two minutes.
Step 6. Transfer the vegetables to a tray
With a slotted spoon, transfer the vegetables to a tray. Preferably, heat the tray beforehand to keep the food warm.
Step 7. Add cream to the broth
Pour the sour cream into the skillet with the chicken stock and bacon fat. Cook the mixture until it has the consistency of a sauce.
Step 8. Pour the sauce over the vegetables and serve
Once the sauce is done, pour it over the lettuce with the help of a spoon. Put some of the sauce in a small bowl in case you want more later.
- Don't be afraid to complement the mixture with your favorite vegetables.
- Serve the sautéed lettuce hot.