BRAISED LETTUCE(Lettuce is braised, then baked.)
2 large heads crisp romaine (or 3 to 4 large heads butterhead lettuces), trimmed
1/2 tablespoon olive oil
1 red onion, thinly sliced
1 carrot, peeled and sliced in thin circles oil to coat baking dish
1/4 cup Italian (flat-leaf) parsley, chopped
1/2 tablespoon fresh (or 1/2 teaspoon dried thyme)
1 cup chicken stock (or vegetable stock)
1 to 2 tablespoons unsalted butter
salt and freshly ground black pepper (to taste)
Bring a large pot of salted water to boil. Drop in the lettuces and cook, uncovered, for 2 minutes. Remove with a slotted spoon and drain, saving broth in the pot.
Heat oven to 350 degrees F.
Heat oil in a large, heavy skillet over medium-high heat. Saute the onion and carrot for 5 minutes, stirring frequently. Ladle in 1/2 cup of the lettuce-cooking liquid and cook, uncovered, stirring occasionally for 5 minutes longer.
Oil a shallow baking dish just large enough to hold the lettuce. Sprinkle the parsley and thyme over the dish. Cut the lettuces into 8 pieces lengthwise through the stems. Arrange in the dish, cut side up. Add the carrot-and-onion mixture and the chicken or vegetable stock. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature for 20 minutes before baking.)
Bake, uncovered, until hot, about 20 minutes. Carefully tipping the dish and holding the lettuces down with a cooking spoon, drain the cooking juices into the skillet. Cover lettuces and keep warm in the turned-off oven.
Bring cooking juices to a boil over high heat and reduce to 1 to 2 tablespoons, about 5 minutes. Remove from heat and stir in the butter until melted. Pour over the lettuces, season to taste with salt and pepper and serve hot.
Makes 4-6 servings
Source:
The Kitchen Garden Cookbook by Sylvia Thompson