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Braised Lettuces

 

20

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

¼ cup olive oil
1 head escarole
*
2 head belgian endive
1 head boston lettuce
2 tablespoons garlic
minced
1 teaspoon coriander
ground
½ teaspoon thyme
*
½ teaspoon rosemary leaves
*
1 cup water
2 tablespoons white wine vinegar
¼ cup heavy whipping cream

Directions

PREHEAT OVEN TO 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 22778% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 68mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 9g 35%
Sugars g
Protein 9g
Vitamin A 143% Vitamin C 33%
Calcium 17% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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