The Red Romaine lettuce in our garden has grown to nearly 3 feet tall and is obviously very happy in our nitrogen rich soil. However, as it has grown, it has become a bit bitter and its texture, sturdier. Since I love a sauté of escarole, mustard greens, or other bitter greens, I used this simple cooking method. It will work with any sturdy Romaine. It really is delicious!
- 1 large bunch Romaine lettuce
- 2 Tbsp olive oil
- 1 (8 oz) can water chestnuts, sliced
- 3-4 cloves garlic, thinly sliced
- 1/8 tsp salt, or to taste
- dash black pepper
- Break the Romaine leaves into 3 or 4 pieces each. Rinse and clean thoroughly. Shake off the water, leaving a bit of water clinging to the leaves. Set aside.
- In a large pot over medium heat, warm the olive oil.
- Add sliced water chestnuts and sauté 2-3 minutes.
- Stir in the garlic, and sauté another 30 seconds.
- Add the Romaine lettuce and continue to sauté 3 minutes more, or until wilted and hot. Stir in the salt and pepper.
- Serve hot or at room temperature.