Braised Romaine Lettuce
Appetizers • Kazakhstani
Description
Braised Romaine Lettuce
Ingredients
- Butter 0 oz
- Boston Salad 10 oz
- Bacon 5 oz
- Leek 2 stalks
- Green Peas 10 oz
- Salt to taste
- Chicken Broth 10 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove any wilted leaves from the lettuce, then cut each head into four parts and rinse thoroughly under cold water to remove any sand.
Step 2
In a heavy-bottomed skillet, covered with a lid, melt the butter. Add the diced bacon and simmer over medium heat for about five minutes.
Step 3
Wash the leek and cut it into small pieces, add them to the bacon, and cook, stirring, until the onion starts to soften.
Step 4
Place the peas and lettuce in the frying pan, pour in the broth, and season with salt and pepper. Once the broth begins to boil, reduce the heat to low, cover the pan with a lid, and let it simmer for twenty minutes — by this time, most of the liquid will have evaporated.
Step 5
Arrange the lettuce, peas, and bacon on plates. If there's more liquid in the pan than one or two tablespoons, increase the heat to maximum and let the liquid evaporate slightly. Taste the sauce — if needed, add salt and pepper.
Step 6
Drizzle the braised lettuce with sauce and serve it, for example, alongside salmon dishes.
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