Cooked romaine lettuce is one of the best-kept secrets of the culinary world! It turns out this lettuce is just as delicious raw as it is cooked and the cooking can be done in a number of ways, from baked to stir-fried. Here is a quick and very flavorful way to do it.
Ingredients
- 2 heads romaine lettuce
- 4 tbsp (60 ml) olive oil, plus more for oiling cookie sheet
- 2 inches (5 cm) anchovy paste or 2 anchovy fillets, pressed through a garlic press
- 2 cloves garlic, pressed
- Freshly ground black pepper, to taste
How to Make It
- Preheat the oven to 400°F (204°C). Oil a cookie sheet.
- Wash the romaine lettuce then slice the heads in half lengthwise. Lay on the cookie sheet, cut side up.
- In a small bowl, mix the anchovy paste, garlic and olive oil, and whisk with a fork until smoothly blended. With a pastry brush or a fork, brush the anchovy mix on the lettuce, dividing it evenly. Sprinkle with black pepper on top.
- Bake until wilted and brown at the edges, about 10 to 15 minutes, depending on lettuce size.
- Serve as a side to any meat or fish main course. Great with simple proteins like the Homemade Chicken Sausage patties.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 708 kcal Calories from Fat: 504 kcal |
|
% Daily Value*
|
| Total Fat 56 g 160% |
Trans Fat 0.0 g |
carbohydrates 44 g 34% |
Dietary Fiber 26 g 68% |
Protein 17 g 34% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |