Braised Lettuce – what a revelation!
Move over cold salads – lettuce just got hot!
Braised lettuce, specifically braised gem lettuce is incredibly easy to make and a really fun alternative to the usual boiled veg.
Braised lettuce is a delicious autumnal or winter dish, packed with flavour it makes a great accompaniment for a carnivore or add a few cannelloni beans for a wonderful vegetarian recipe.
Braising lettuce transforms the crispy leafs into soft molten sheaves of vegetarian delight.
The chicken stock gives the dish real depth of flavour with the squeeze of lemon at the end finishing the dish perfectly. Eaten on it’s own is great, but braised lettuce served with some lovely apricot crusted roast pork or slow cooked lamb is divine..
Braised Gem Lettuce Recipe – serves 2
3 tbl extra virgin olive oil
1 tbl butter
2 Gem lettuce – cut vertically in half
2 cloves garlic thickly sliced
1 cup of broad beans (or peas)
1 pint chicken stock (you may not use it all)
1 tsp corn flour
Juice 1/4 lemon
Small handful of parsley
Try using a small saucepan or frying pan that just fits the lettuce.
- Heat the olive oil until very hot and then place the gem lettuce cut side down and fry for 3-4 minutes until the lettuce starts to brown then turn over.
- Add the garlic and cook for another minute before adding the broad beans and finally just enough chicken stock to reach two-thirds up the side of the lettuce (you don’t want the lettuce to be fully submerged).
- Mix the cornflour with a dash of water and add to the saucepan – gently stirring the cornflour mix into the stock to combine.
- Simmer for another 3-4 minutes to reduce the liquid before adding the butter, juice from a quarter of lemon, parsley and seasoning.