Sautéed Romaine Lettuce with Garlic and Lemon

Lettuce, like kale, is just as good cooked as it is raw. Sautéing Romaine over high heat keeps it crisp while concentrating it's flavors.

Recipe by Marc Matsumoto on May 19, 2021

Prep time: PT2M

Cook time: PT6M

Total time: PT8M

Rating

5 stars (1 reviews)

Bring a large pot of water to a boil and add the head of lettuce into the water stem-side first. Press the leaves into the water with tongs as they wilt until the entire head is submerged. Blanche the lettuce until the leaves are slightly translucent (about 30 seconds to 1 minute). Drain the lettuce and rinse with cold water to chill.
Once it's cool enough to handle, squeeze out as much excess water from the head of lettuce as possible, trim the stem off, and chop the lettuce into 2-inch long pieces.
Add the olive oil and garlic to a frying pan over medium-high heat and saute the garlic until it starts to brown around the edges.
Add the lettuce and then season it with salt and pepper. Stir-fry the lettuce until you get some browning along the edges of the leaves, but it is still crisp and vibrant green (you may need to turn up the heat depending on the heat output of your stove).
Serve with lemon wedges for squeezing.

PAMELA M EVANS on 2026-02-06 (5 stars):
It was different then other applications for Romaine Lettuce.