Braised Romaine Lettuce with Mustard and Bacon

1. 1

   Brown the bacon in the olive oil in a large skillet over medium heat.

2. 2

   Remove the bacon from the pan and drain on a paper towel-lined plate.

3. 3

   Place the romaine halves in the same pan, cut-side down, and brown in the rendered bacon fat, turning as needed until wilted, about 4 to 6 minutes.

4. 4

   Remove the lettuce to the plate with the bacon.

5. 5

   Add the wine to the skillet and use a wooden spoon to scrape up any browned bits that cling to the pan.

6. 6

   Add the broth, thyme, and mustard and bring to a simmer.

7. 7

   Return the lettuce to the skillet, and season with salt and pepper.

8. 8

   Bring the liquid to a boil over high heat, and then adjust heat to maintain a gentle simmer.

9. 9

   Place a circle of parchment paper directly on the lettuce, or set a lid slightly ajar on the skillet.

10. 10

    Cook the romaine until tender, about 30 minutes.

11. 11

    Transfer the romaine to a serving dish and reduce the cooking liquid to a saucy glaze.

12. 12

    Remove the thyme sprig and pour the cooking liquid over the lettuce, sprinkle with the bacon, and serve.

* Per serving · 4 servings · Values may vary.

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