Braised Romaine with Red Wine Vinegar

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This dish is made with cooked romaine lettuce, a green usually seen only in salads. Since only the dark outer leaves are used, the pale heart can be saved for a salad at another meal. The dish is especially good with broiled or baked fish. Escarole can be cooked the same way.

Ingredients

  • 1 large head romaine lettuce (about 2 pounds)
  • ½ garlic clove
  • 1

Method

  • Pull the dark green outside leaves from the romaine, leaving the pale green heart intact. Reserve the heart for a salad. Stack the outer leaves in manageable bundles. Starting at the stem end, cut leaves crosswise 1 inch wide. Gradually increase the width to about