SAUTEED ROMAINE LETTUCE
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
- Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.
ROMAINE AND LEEKS
Provided by Robert Farrar Capon
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash romaine leaves and cut crosswise into 1/2-inch pieces. Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again. Reserve.
- Trim leeks and cut in half lengthwise. Rinse well to remove sand and cut into 1/4-inch pieces crosswise.
- Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.
- Add romaine, turn up heat and stir to mix well with leeks and butter. Add salt and pepper to taste and stir to heat through.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 232 milligrams, Sugar 3 grams, TransFat 0 grams
ROMAINE LETTUCE SOUP
Steps:
- In a heavy stockpot, over medium heat, heat the olive oil. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillo and jalapeno(s) and cook another 5 minutes. Pour in the chicken stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes. Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the soup and bring to a boil. Remove from the heat, and puree in a blender or food processor. If you want a more elegant soup, pass through a strainer. Bring back to a boil before serving. Beat 1 cup of the heavy cream until soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup hot with dollops of the anchovy cream garnish.
LEEK AND MUSHROOM GRATIN
Categories Cheese Garlic Mushroom Side Quick & Easy Parmesan Leek Fall Family Reunion Potluck Butter Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
- Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
- Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
- Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
- Preheat oven to 400°F. Butter baking dish.
- Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
- Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
- Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.
BRAISED LEEKS, PEAS, AND LETTUCE
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Provided by Tara O'Brady
Categories Braise Leek Wine Lettuce Pea Chive Mint Lemon Pistachio Easter Breakfast Brunch Entertaining Spring Lunch
Yield 4 side servings
Number Of Ingredients 12
Steps:
- Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
- Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.
LEEK PASTA SALAD
Provided by Molly O'Neill
Categories pastas, salads and dressings
Time 50m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 20 minutes. Set aside.
- Pour the vegetable broth into a small saucepan and bring it to a boil. Turn off the heat, add the thyme leaves and steep for 1 minute. Strain. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind. Puree until smooth and pour it into a large salad bowl. Set aside.
- Blanch the peas in a large pot of boiling water for 1 minute. Drain. Rinse under cold running water until cool. Add to the salad bowl.
- Cook the pasta in a large pot of boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Refrigerate until chilled. Cut the romaine into thin strips crosswise add to the salad bowl. Toss. Serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 2 grams, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 337 milligrams, Sugar 9 grams
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