Braised Lettuce

1. 1

   Trim about 1/2 inch of stem and many outer leaves from lettuce heads, leaving tight, fairly firm centers about the size of large lemons.

2. 2

   Reserve about 15 unbruised outer leaves.

3. 3

   Rinse lettuce heads and leaves, and shake lightly to remove excess water.

4. 4

   Grease bottom and sides of a heavy 3-quart casserole with 1 tablespoon butter.

5. 5

   Line casserole bottom and sides with outer leaves.

6. 6

   Place trimmed heads standing up snugly in casserole.

7. 7

   Dot with remaining butter, season with salt and pepper, cover and place over very low heat until lettuce is tender when poked in center with a small knife, about 1 hour.

8. 8

   Swirl casserole from time to time to keep butter emulsified.

9. 9

   Remove lettuce to a serving dish.

10. 10

    Discard loose leaves.

11. 11

    Swirl sauce in pan, whisk in lemon juice, check seasoning and spoon sauce over lettuce.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.