Step three Put the oil in a shallow casserole dish or sauté pan on a medium heat. Add about 3 teaspoons15ml salt to water when it comes to the boil.

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Bring to a boil.

Braised lettuce recipe. Let the lettuce cook on low heat for about half an hour. Put the top on the pan. Simmer for 5 minutes then add the Romaine lettuce cut-side up and braise for 5 minutes.

The lettuce heads will start to braise after getting coated in the butter. Clean the lettuce by dipping it in cold water to remove all the sand. ADD the lettuces halves cut side down.

Place lettuce 1 cup water and salt in a Dutch oven. Set aside 1 hour. Trim stems of lettuce and remove wilted leaves.

In the same pan add the chicken stock the white wine garlic powder pepper flakes oregano and pepper and bring to boil. Stir in the leeks garlic and mint and cook for 2 minutes. POUR in the vegetable stock and the cubes of ham and place the lid on.

When you notice that they are shedding their water put the top on the pan and turn the heat to low. Pour in the stock and bring to the boil. Then place the lettuce back into the pan with the cut side down.

Add the round lettuce and butterhead leaves and braise for a further 5 minutes. HEAT a knob of butter in the large pan and sauté the onion for a few minutes. Place lettuce and water to cover in a large Dutch oven.

For this braised lettuce especially ambrosial if as suggested here a discreet anchovy or 10 are permitted everything is fast and minimal Put thin wedges of lettuce to quickly and lightly. Remove the lettuce from the pan and set aside on a plate. Once the oil is hot add the lettuce and fry turning it so that it browns on all sides.

Bring 8 cups2liters of water to a boil. Reduce heat and simmer 20.

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