Braised Romaine Hearts
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons butter
- 4romaine hearts, damaged leaves removed, trimmed and sliced in half lengthwise
- ½cup chicken or vegetable stock
- 1carrot, chopped
- Salt
- ground black pepper
- 1teaspoon freshly squeezed lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
139 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 4 grams protein; 716 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
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.
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Cooking Notes
Jay
This is indeed an easy recipe, and it works perfectly. I find romaine a rather boring lettuce raw (except in caesar salad, which is really about the dressing and croutons), but cooking it brings out a flavor that makes it special. The next time I do it, I'll add some fresh garden peas--and leave out the carrots--to see if they go with it. I usually braise peas with Boston lettuce and bacon, a la francaise, but this might work too ...
Jay
This is indeed an easy recipe, and it works perfectly. I find romaine a rather boring lettuce raw (except in caesar salad, which is really about the dressing and croutons), but cooking it brings out a flavor that makes it special. The next time I do it, I'll add some fresh garden peas--and leave out the carrots--to see if they go with it. I usually braise peas with Boston lettuce and bacon, a la francaise, but this might work too ...
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