Sauteed Lettuce And Oysters Recipes

SAUTEED ROMAINE LETTUCE

Sauteed Romaine Lettuce image

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

Time 20m

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

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.

SAUTEED OYSTERS ON TOAST

Sauteed Oysters On Toast image

Provided by Julia Reed

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 tablespoons (1 stick ) butter, plus additional for toast
6 slices homemade white bread or Pepperidge Farm sandwich white
1/4 cup chopped Serrano or prosciutto ham (about 1 ounce), thinly sliced and minced (Smithfield, or any good country ham, can be substituted)
1/3 cup finely chopped shallots
1/4 cup finely chopped green bell pepper
1 pint shucked oysters (about 18 oysters), drained
Salt and freshly ground black pepper to taste
Dash Tabasco
Juice of one lemon, preferably a Meyer lemon
Finely chopped parsley

Steps:

For the toast, preheat oven to 450 degrees. Trim the crusts from the bread and discard. Spread the softened butter on both sides of bread slices. Place the bread slices on a cookie sheet and grill for 8 to 10 minutes, turning once so that both sides of the bread are golden brown.
Meanwhile, melt the remaining butter in a large heavy skillet over medium heat, add the ham and sauté for two to three minutes, until it is slightly crisp. Add the shallots and the green pepper, then turn heat to low and cook for another two minutes. Add the oysters and cook until they have plumped up and are beginning to curl on the edges. Quickly swirl in the salt, pepper, Tabasco and lemon juice. Spoon over toast. Sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams

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