• 1 romaine or 3 little gems
• 100g butter
• stock
• caraway seeds

If using Romaine (or Cos) trim and cut it in two, lengthways. If using Little Gem don’t bother, just trim the end. Blanch in boiling water for 8 minutes. Put between two plates to squeeze out as much liquid as possible. Put in a covered pan with butter, a small glass of stock, caraway seeds. Cook for an hour at low heat.