Braised Baby Romaine

1. 1

   Using 4-inch long pieces of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom.

2. 2

   In a large dutch oven, cook the bacon until crispy in the oil Add the shallots, cook for 2 minutes.

3. 3

   Place the 6 tied heads of Romaine into the pan, gently moving them around, cook for 1 minute.

4. 4

   Add the wine and vinegar, reduce 1 minute.

5. 5

   Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally.

6. 6

   Season to taste with salt and pepper.

7. 7

   Carefully place each Romaine on a serving plate and se

* Per serving · 4 servings · Values may vary.

No additional tips available.