Mohamed Shili This easy Julia Child braised romaine lettuce is a warm, quick side dish perfect for cozy dinners. The tender leaves soak up buttery shallots and light stock, turning simple ingredients into something special. You can also use regular romaine hearts. The reduced sauce adds a rich, silky finish that’s packed with flavor.
Ingredients Needed
- 2 baby romaine hearts (or baby cos), quartered
- 2 tablespoons (25g) unsalted butter
- 2 golden shallots, finely diced
- Kosher salt and freshly ground white pepper, to taste
- ¾ cup + 1 tablespoon (200ml) chicken stock
How To Make Braised Romaine Lettuce
- Prepare the lettuce: Cut each romaine heart into quarters lengthwise, leaving the base intact to hold the leaves together. Rinse well and gently shake dry.
- Sauté the shallots: Melt butter in a large skillet over low heat. Add shallots and a pinch of salt. Cover and cook for 5–10 minutes, until soft and just starting to turn golden.
- Add the romaine: Increase heat to high and place the romaine quarters cut-side down in a single layer. Add chicken stock and bring to a boil.
- Simmer until tender: Lower the heat to medium and simmer uncovered for 10 minutes. Flip each piece to the other cut side and cook for another 3–5 minutes, until the thickest part of the stem is tender.
- Make the sauce: Transfer the lettuce to a serving dish. Pour the cooking liquid into a small saucepan and boil for about 10 minutes until reduced to a sauce consistency.
- Season and serve: Taste and adjust the seasoning with salt and pepper. Pour the sauce over the lettuce and serve warm.
Recipe Tips
- Prepare the lettuce: Cut each romaine heart into quarters lengthwise, leaving the base intact to hold the leaves together. Rinse well and gently shake dry.
- Sauté the shallots: Melt butter in a large skillet over low heat. Add shallots and a pinch of salt. Cover and cook for 5–10 minutes, until soft and just starting to turn golden.
- Add the romaine: Increase heat to high and place the romaine quarters cut-side down in a single layer. Add chicken stock and bring to a boil.
- Simmer until tender: Lower the heat to medium and simmer uncovered for 10 minutes. Flip each piece to the other cut side and cook for another 3–5 minutes, until the thickest part of the stem is tender.
- Make the sauce: Transfer the lettuce to a serving dish. Pour the cooking liquid into a small saucepan and boil for about 10 minutes until reduced to a sauce consistency.
- Season and serve: Taste and adjust the seasoning with salt and pepper. Pour the sauce over the lettuce and serve warm.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover braised romaine lettuce in an airtight container and refrigerate for up to 2 days.
- Reheating: Place leftover braised romaine lettuce in an airtight container and refrigerate for up to 2 days.
Nutrition Fact
Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 85
- Total Fat: 6g
- Saturated Fat: 3.8g
- Cholesterol: 15mg
- Sodium: 140mg
- Potassium: 185mg
- Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 2g
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Julia Child Braised Romaine Lettuce
Description
This easy Julia Child braised romaine lettuce is a warm, quick side dish perfect for cozy dinners. The tender leaves soak up buttery shallots and light stock, turning simple ingredients into something special. You can also use regular romaine hearts. The reduced sauce adds a rich, silky finish that’s packed with flavor.
Ingredients
Instructions
- Prepare the lettuce: Cut each romaine heart into quarters lengthwise, leaving the base intact to hold the leaves together. Rinse well and gently shake dry.
- Sauté the shallots: Melt butter in a large skillet over low heat. Add shallots and a pinch of salt. Cover and cook for 5–10 minutes, until soft and just starting to turn golden.
- Add the romaine: Increase heat to high and place the romaine quarters cut-side down in a single layer. Add chicken stock and bring to a boil.
- Simmer until tender: Lower the heat to medium and simmer uncovered for 10 minutes. Flip each piece to the other cut side and cook for another 3–5 minutes, until the thickest part of the stem is tender.
- Make the sauce: Transfer the lettuce to a serving dish. Pour the cooking liquid into a small saucepan and boil for about 10 minutes until reduced to a sauce consistency.
- Season and serve: Taste and adjust the seasoning with salt and pepper. Pour the sauce over the lettuce and serve warm.
Notes
- Prepare the lettuce: Cut each romaine heart into quarters lengthwise, leaving the base intact to hold the leaves together. Rinse well and gently shake dry.
- Sauté the shallots: Melt butter in a large skillet over low heat. Add shallots and a pinch of salt. Cover and cook for 5–10 minutes, until soft and just starting to turn golden.
- Add the romaine: Increase heat to high and place the romaine quarters cut-side down in a single layer. Add chicken stock and bring to a boil.
- Simmer until tender: Lower the heat to medium and simmer uncovered for 10 minutes. Flip each piece to the other cut side and cook for another 3–5 minutes, until the thickest part of the stem is tender.
- Make the sauce: Transfer the lettuce to a serving dish. Pour the cooking liquid into a small saucepan and boil for about 10 minutes until reduced to a sauce consistency.
- Season and serve: Taste and adjust the seasoning with salt and pepper. Pour the sauce over the lettuce and serve warm.
Julia Child Braised Romaine Lettuce
