Buttered Lettuce

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Although it is advisable to cut down on saturated fats wherever possible, this is one recipe that must use butter. Not many people realize how good cooked lettuce can be. It is important to use a crisp variety; although it reduces a vast amount, it does retain a little bite in the stalk. Serve with a baked curry or pie, or as a hot side salad.


  • 1 large cos/romaine lettuce
  • 40 g/1½ oz/3 tablespoons butter
  • 1 teaspoon celery salt seasoning to taste
  • 6 tablespoons dry sherry
  • 1 teaspoon celery seed


    Break the lettuce into individual leaves, tearing the larger ones into two or three pieces. Wash and dry well. Melt the butter in a large pan and add the lettuce. Sprinkle with the celery salt and seasoning, stir and then cover the pan for up to 5 minutes. Pour in the sherry and raise the heat, stirring vigorously for another minute. Turn out into a serving dish with any sauce left in the pan and sprinkle with the celery seed and perhaps some chopped chives.