Sauteed Romaine Lettuce Recipes

Steps:

• Melt the butter in a large heavy skillet over medium heat until it begins to brown and is fragrant, about 2 minutes. Add the romaine in batches and cook, turning with tongs and adding more as it cooks down, until wilted, about 3 minutes. Stir in hot sauce and season with salt and a few grinds of pepper. Garnish with the prepared fried onions.

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

Steps:

• 1. Cut the romaine crosswise at 1/4" intervals. Discard the hard base but do include the ribs in the dish. Wash and drain well, leaving some water clinging to the romaine. A salad spinner works well for this.
• 2. Peel the garlic cloves and prepare in accordance with how strong a garlic flavor is desired. For a gentle garlic flavor that allows the flavor of the lettuce to star, cut each clove in half lengthwise. For a stronger garlic flavor, thinly slice, chop or crush the garlic.
• 3. Melt the butter over medium-heat in a large skillet, uncovered. Add the garlic, cut-side down if using halved cloves. Stir to flavor the butter with the garlic. Add the bread crumbs and cook about 1 minute, stirring constantly, to lightly toast.
• 4. Add the romaine, toss to coat with the butter and crumbs. Cover and saute about 5 minutes, stirring occasionally to prevent browning.
• 5. Remove garlic if using halved cloves. Serve immediately.

Steps:

• Rinse romaine halves, then shake off water and pat dry.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.
• Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
• Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.

Steps:

• Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.