Sauteed Romaine

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.

An iron plate with a pile of sautéed romaine lettuce topped with toasted pine nuts

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

  • Quick Glance
  • (2)
  • 15 M
  • 15 M
  • Serves 4
5/5 - 2 reviews
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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.)

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.

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.

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Recipe Testers' Reviews

Who knew a warm, wilted salad could be so satisfying? This sauteed romaine recipe with pine nuts recipe comes together quicker than tossing a salad and is much more satisfying. The ingredients are readily available and complement one another very well. My lettuce weighed 24 ounces and took about 5 minutes to brown. After adding the lemon juice and stock, the liquid took about 45 seconds to reduce by half. The pine nuts are a wonderful garnish to the finished dish, adding both texture and a bit of sweetness. This recipe took a total of 10 minutes to get on the table, and everyone really enjoyed it. This is a simple yet unique way to serve romaine.

I never thought that lettuce could be cooked, but, boy, was I wrong! It was amazingly easy to find the produce, prepare the ingredients, and cook this sauteed romaine recipe! A very nutritious, easy to prepare, and tasty side dish. I served it with kasha and German sausage—the whole meal was very good and the two of us (my husband and I) shared the whole plate of lettuce.

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  1. I chose this recipe because it does not use garlic. I mixed in some Swiss chard with my romaine, and I absolutely loved it! Saving this as favorite.

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