Braised Lettuce on a Cold Day
Warm Lettuce, Anyone?
It sounds weird but look what I’ve discovered.
During the summer time, I love to have a nice salad. Produce is abundant and I can mix up a great salad with little effort. But during the winter months, a cold salad just doesn’t fill my tummy with warmth. So I found a recipe for Braised Mediterranean Lettuce.
I hear you saying “Braised?”
Yes, I said that myself when I first saw it. But it is so simple and easy to make. It’s a great way to get your veggies!
This recipe serves one person.
You’ll need Romaine lettuce, Parmesan cheese, tomatoes, scallions (or onion), olives, sage, olive oil, pine nuts, capers, balsamic vinegar, salt, pepper, sugar.
Prep ( I get everything chopped and ready because the whole thing only takes 20 minutes.)
- Clean your lettuce. I tear or chop it up. I use about a half a head for 1 serving.
- Chop tomatoes, scallions (onions), pine nuts and put in one bowl.
- Chop olives, sage, capers and put in another bowl.
Now you are ready to cook it.
- Heat a little bit of olive oil in the skillet. Actually I use a wok so that I can toss things around easily.
- Add the lettuce and cook for 1 minutes. It will wilt.
- Add the first bowl (tomatoes, pine nuts and scallions). Cook for 1 more minutes.
- Add the second bowl (capers, olives and sage).
- Add a bit of balsamic vinegar and a very small amount of water. Let cook for 20 seconds.
- Season with salt, pepper, a pinch of sugar.
- Plate it up and put the grated Parmesan on top.
I don’t usually keep capers in my cupboard so I just don’t put those in. I have often substituted onion for the scallions. It’s also a great way to use up your lettuce when it starts to look a little sad. Try it out!
The next time someone says, “Warm lettuce, anyone?” a knowing smile will come to your face!
-Sherrel Rieger, Library Assistant