Braised Lettuces

Cooking lettuce sounds wrong until you try it. Braising transforms three different greens into something silky, savory, and completely different from their raw selves. Escarole, Belgian endive, and Boston lettuce each bring a different character: escarole’s sturdy bitterness, endive’s elegant snap, and Boston’s buttery softness.

The sear is what makes this dish special. Halved heads of lettuce go cut-side down into hot olive oil until golden. That caramelization builds a nutty, sweet flavor on the surface that braising alone can’t create. Work in batches if they don’t all fit. Crowding steams instead of sears.

Garlic, ground coriander, thyme, and rosemary join the pan before everything goes into the oven covered for 15 minutes. The water and white wine vinegar create a fragrant braising liquid that penetrates the leaves and softens them through.

After braising, the lettuces come out and get pressed to release excess liquid (which goes back into the pan). Heavy cream gets stirred into the braising liquid and reduced into a saucy glaze that pours over the platter.

Chef Tips

• Trim only the discolored outer leaves. Keep the root end intact so the halves hold together during searing and braising.
• Press the braised lettuces gently between two plates. Too aggressively and you’ll squeeze out flavor along with the liquid.
• Reduce the cream sauce until it coats the back of a spoon. Thin sauce slides right off the leaves.
• This dish can be served warm or at room temperature. The flavors actually develop as it cools.

Variations

• Pancetta version: Render diced pancetta in the skillet before adding the olive oil. The pork fat adds a smoky richness to the braise.
• Lemon cream: Add a squeeze of lemon juice and some zest to the cream sauce for a brighter, more acidic finish.