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Braised Lettuces
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)Tired of munching bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads ww. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing.
Serves: Serves 3 to 4
Vegetarian!
Ingredients
3 to 4
small heads lettuce, rinsed whole under running water, tough or bruised outer leaves removed
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1/2 teaspoon
salt
1 to 2 tablespoons
butter
freshly ground black pepper
Step by Step Instructions
- Tie a piece of string around each head of lettuce, just tightly enough to hold the leaves together and promote even cooking.
- Bring 2 quarts of water to a boil; add the salt and reduce the heat to a simmer. Add the lettuce heads and boil for 3 minutes.
- Drain the lettuces in a colander and let cool. When cool enough to handle, gently squeeze them in your hands to remove any excess water. Remove the string.
- Melt the butter in a large skillet over medium heat. Add the lettuce heads; cook until lightly browned, about 3 minutes. Continue to cook, turning them carefully, for another 3 minutes. Season with salt and pepper to taste. Serve immediately.
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