Braised Lettuces

60 minutes Prep: 30 minutes Cook: 30 minutes

227 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	cup	olive oil
1	head	escarole
2	head	belgian endive
1	head	boston lettuce
2	tablespoons	garlic	minced
1	teaspoon	coriander	ground
1/2	teaspoon	thyme leaves
1/2	teaspoon	rosemary leaves
1	cup	water
2	tablespoons	white wine vinegar
1/4	cup	heavy whipping cream

Directions

PREHEAT OVEN TO 350F.

Trim and discard the outer leaves from the escarole, leaving the lighter green center.

Cut in half from root to tip. Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to tip.

Heat the olive oil in a large skillet over medium heat and add the lettuces.

Cook until golden on both sides.

If lettuces don't fit in the skillet, perform this operation in batches.

Add garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven and cook 15 minutes.

Transfer the skillet to the stove top and remove the lettuces.

Let cool on a plate. Press the lettuces and add any braising liquid to the skillet.

Add the cream and cook until the liquid becomes saucelike.

Pour into a bowl and let cool. To serve, cut halves of Boston lettuce and escarole in half.

Arrange all lettuces on a platter and pour the sauce over the top.

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Categories this recipe belongs to

Vegetables

Nutrition Facts

Serving Size 397g

Amount per Serving

Calories 227 78% of calories from fat

	% Daily Value*
Total Fat 20.0g	30%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 68mg	3%
Total Carbohydrate 12.0g	4%
Dietary Fiber 9.0g	35%
Sugars 1.0g
Protein 4.0g	9%

Vitamin A	143%		Vitamin C	33%
Calcium	17%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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