Braised Lettuce

Oxmoor House
4 servings


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2 large heads romaine lettuce
1 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons whipping cream
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper
2 tablespoons grated Parmesan cheese


Separate lettuce leaves, and wash thoroughly. Tear into bite size pieces. Place lettuce and water to cover in a large Dutch oven; set aside 1 hour. Drain.

Place lettuce, 1 cup water, and salt in a Dutch oven. Bring to a boil. Cover; reduce heat, and simmer 20 minutes. Drain well.

Melt butter in a heavy saucepan over low heat; stir in flour. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add cream; cook 1 minute, stirring constantly. Stir in lemon juice, salt, and pepper. Pour sauce over cooked lettuce. Sprinkle cheese over top.

Created date

February 2010