Sautéed Romaine Lettuce with Parmesan

I’m no fan of the “wilted salad” trend.  There’s a reason why most salad greens are served cold.  But every so often it’s okay to make an exception.

20190526_221126(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

Greens like spinach and Swiss Chard work well both hot or cold.  Other types of greens will take on a funky taste when they are heated (at least to me), which is why you don’t see a whole lot (or any) recipes that involve cooking them.  So maybe I’m not the only one who feels this way?

20190526_221200Romaine lettuce actually holds up well, even keeping much of it’s crisp texture after being sautéed.  The addition of lemon juice and slivers of parmesan cheese give a Caesar salad-like taste but with a more perky flavor.  It’s a great alternative to a cold salad without giving up the salad!

Sautéed Romaine Lettuce with Parmesan Recipe

  • Difficulty: you don't even need to measure
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Ingredients

Romaine lettuce, cut into bite size pieces

extra virgin olive oil

lemon juice

salt

parmesan cheese slivers

Directions

The best thing about this dish is that there is no measuring needed.  After rinsing and cutting the lettuce, put it into a pan on the stove.  Drizzle a tablespoon or two of the olive oil over it, add a couple of tablespoons of water, and turn the heat to high until the lettuce starts to sizzle.  Turn the heat down to medium and continue to sauté, stirring occasionally, until the lettuce is heated through and the more tender parts are wilted.

Scoop the lettuce out the pan and onto a large plate or in a shallow serving bowl.  Add a little more olive oil, and lemon juice to your taste.  Sprinkle a little salt to your preference and add some slivers or shavings of parmesan cheese.  Toss all together to allow the heat from the lettuce to soften the cheese.  Adjust any of the ingredients to suit your preferences and serve warm.  Enjoy!

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