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