Sautéed Romaine
I have stumbled upon this little jewel and I
always have the main ingredient in the fridge. If you like
a rich buttery flavor then this is a perfect side dish for you.
It goes well with pork and beef.
I like to serve it with pan fried blade
steaks.
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What you need:
1. 3 head of Romaine cut in half length wise and
washed. (pat dry with paper
towel)
2. Fresh Thyme at least 4 strands ripped.
3. 5 tablespoon of butter dices.
4. cup chicken broth.
5.
Salt & pepper.
6.
Olive Oil
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Method:
1. Cut the romaine lengthwise in half and
rinse with cold water and pat dry with a
paper towel.
2. Salt and pepper the romaine and let it sit for a few minutes
while you get your pan ready.
3. Put a sauté pan on medium heat and add 2 tablespoon of olive oil and
2 tablespoons of butter & let it get really hot and melted.
4. Place the romaine heads cut side down in the pan. They should sit in
the pan untouched for at least 5 minutes to make the ends caramelize.
5. Once the lettuce looked wilted and soft add in the torn up pieces of
Thyme, the chicken broth.
6. Now distribute the diced butter pieces around the pan.
7. Take a piece of wax paper and place it over the pan and let it cook
down for another 5 to 10 minutes.
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