Sauteed Romaine with Buttered Crumbs

Heidi Hoerman

By
@heidicookssupper

A great leafy-green side dish and a use for the last romaine heart, sold in a bag of three, which may be a bit "tired."


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Comments:

Serves:

2

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 large
romaine lettuce heart
2 Tbsp
butter
2 clove
garlic
2 Tbsp
seasoned bread crumbs (or 2 tbsp plain bread crumbs tossed with 1/4 teaspoon Italian seasoning mix)
1 dash(es)
salt, to taste
1 dash(es)
black pepper, to taste

Directions Step-By-Step

1
Cut the romaine crosswise at 1/4" intervals. Discard the hard base but do include the ribs in the dish. Wash and drain well, leaving some water clinging to the romaine. A salad spinner works well for this.
2
Peel the garlic cloves and prepare in accordance with how strong a garlic flavor is desired. For a gentle garlic flavor that allows the flavor of the lettuce to star, cut each clove in half lengthwise. For a stronger garlic flavor, thinly slice, chop or crush the garlic.
3
Melt the butter over medium-heat in a large skillet, uncovered. Add the garlic, cut-side down if using halved cloves. Stir to flavor the butter with the garlic. Add the bread crumbs and cook about 1 minute, stirring constantly, to lightly toast.
4
Add the romaine, toss to coat with the butter and crumbs. Cover and saute about 5 minutes, stirring occasionally to prevent browning.
5
Remove garlic if using halved cloves. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy