Braised Hearts of Romaine

1. 1

   Trim root end of each heart (keeping heart intact), then halve heart lengthwise.

2. 2

   Heat butter in a deep 13- to 14-inch skillet (or a 12-inch straight-sided skillet) over moderate heat until foam subsides.

3. 3

   Add romaine, cut sides down (halves will fit very snugly in pan), and cook, turning once, until golden but not cooked through, about 5 minutes.

4. 4

   Add wine and boil until reduced by half, about 1 minute.

5. 5

   Add remaining ingredients and briskly simmer, partially covered, until ribs are tender, 16 to 18 minutes.

6. 6

   Transfer romaine with tongs to a platter (remove any peppercorns that stick to romaine) and boil liquid, uncovered, until reduced to about 1/4 cup, about 3 minutes.

7. 7

   Pour sauce through a fine-mesh sieve over romaine.

* Per serving · 4 servings · Values may vary.

No additional tips available.