HOW TO PREPARE LETTUCE RECIPES

Name: Sauteed Romaine Lettuce
Prep time: 20 min
Total time: 20 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 garlic clove, smashed and peeled; 1 small celery stalk, chopped; Pinch of red-pepper flakes; 2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups); Coarse salt and freshly ground pepper

SAUTEED ROMAINE LETTUCE RECIPE | MARTHA STEWART

Sauteed Romaine Lettuce Recipe | Martha Stewart image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories Lunch Recipes

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

Steps:

Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

LETTUCE SOUP RECIPE | EPICURIOUS

Lettuce Soup Recipe | Epicurious image

An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.

Provided by EPICURIOUS.COM

Total Time 35 min

Cook Time 25 min

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Steps:

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

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