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Braised Lettuce

This Braised Lettuce recipe uses Olive Oil, Garlic, Water, White Wine Vinegar, and Heavy Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 2 tbsp
• 1 cup
• 2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 350F. Trim and discard the outer leaves from the escarole, leaving the lighter green center.

2. 2

   Cut in half from root to tip.

3. 3

   Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to tip.

4. 4

   Heat the olive oil in a large skillet over medium heat and add the lettuces.

5. 5

   Cook until golden on both sides.

6. 6

   If lettuces don't fit in the skillet, perform this operation in batches.

7. 7

   Add garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven and cook 15 minutes.

8. 8

   Transfer the skillet to the stove top and remove the lettuces.

9. 9

   Let cool on a plate. Press the lettuces and add any braising liquid to the skillet.

10. 10

    Add the cream and cook until the liquid becomes saucelike. Pour into a bowl and let cool.

11. 11

    To serve, cut halves of Boston lettuce and escarole in half. Arrange all lettuces on a platter and pour the sauce over the top.