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

18th November 2016

Servings: 4

Prep: 2 min

Cook: 8 min

Total: 10 min

Difficulty: easy

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Braised gem lettuce with butter and lemon, perfect for any meal

By: Theo

Ingredients

• 3 tbsp extra virgin olive oil
• 2 tbsp butter
• 2 Gem lettuce - cut vertically in half
• 1 clove garlic thickly sliced
• 1 cup of broad beans (or peas)
• Seasoning
• 150ml chicken stock
• Squeeze of lemon
• Small handful of parsley

Directions

• Step 1 Try using a small saucepan or frying pan that just fits the lettuce.
• Step 2 Heat the olive oil until hot and then place the gem lettuce cut side down and fry for 3-4 minutes until the lettuce is brown then turn over.
• Step 3 Turn the heat to medium, add the garlic and cook for another minute before adding the broad beans, butter and chicken stock. Cover and leave to cook for a couple of minutes.
• Step 4 Remove the lid, give it a little squeeze of lemon (just a few drops) let the liquid reduce until almost gone and transfer to a serving dish.
• Step 5 Finish with a scattering of parsley and a pinch of seasoning.

Braised Gem Lettuce Recipe – serves 2

Ingredients:

3 tbsp extra virgin olive oil

2 tbsp butter

2 Gem lettuce – cut vertically in half

1 clove garlic thickly sliced

1 cup of broad beans (or peas)

Seasoning

150ml chicken stock

Squeeze of lemon juice

Small handful of parsley

Method:

Try using a small saucepan or frying pan that just fits the lettuce.

1. Heat the olive oil until hot and then place the gem lettuce cut side down and fry for 3-4 minutes until the lettuce is brown then turn over.
2. Turn the heat to medium, add the garlic and cook for another minute before adding the broad beans, butter and chicken stock. Cover and leave to cook for another couple of minutes.
3. Remove the lid, squeeze in a few drops of lemon juice and let the liquid reduce until almost gone.
4. Transfer to a serving dish and finish with a scattering of parsley and a pinch of seasoning.

Serve with lamb or pork as the perfect autumn accompaniment.