Sauteed romaine is a quick and healthy side dish that’s gonna upend your notions of what purpose romaine was meant to serve on this planet. Bye bye, salads.
This sautéed romaine side dish isn’t your everyday lettuce salad. Not that we’ve got anything against salad, but we’ve got a soft spot for these gently wilted lettuce leaves in our hearts as well as our weekly rotation of quick and easy side dishes. The lettuce softens till it turns almost but not completely limp and still has a trace of crunch. It’s lovely as can be especially with lettuce that’s fresh from the garden or farmers market. Go on. Try it. And then let us know what you think in a comment below.–Renee Schettler Rossi
Sauteed Romaine Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 4
- 1. Place a large, heavy sauté pan over medium-high heat. Gather everything you need for the recipe and have it measured out because once you start, things happen quickly. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. (Alternatively, if you prefer, you can remove the stem end and very roughly chop the lettuce.)
- 2. Place 1 tablespoon butter in the pan and when it’s done foaming, add the lettuce and cook, turning frequently with tongs, until nicely browned, about 3 minutes. Season the lettuce with a few pinches kosher salt and then carefully add the chicken stock and lemon juice. When the stock hits the hot pan it will immediately start reducing, and when it’s reduced by about half, add the remaining tablespoon butter and stir well to create an emulsion between the butter and the stock. Add the pine nuts and cook just until everything is warmed through.
- 3. Arrange the sauteed romaine on a platter, spooning the stock and the pine nuts over the top. Deliver to the table and make people happy.