Hot and Tasty Romaine

Submitted by Cecily Parsley

"Like spinach and cabbage, Romaine lettuce can be cooked. I love the idea of this and have had similar things,. Not a great fan of the cooked tomato, the next time I try this I'm going to omit the tomato sauce altogether and go with a rose sauce, or lighter cheese-based sauce with a pinch of nutmeg. Maybe amite the bacon. Add some toasted almond slivers for crunch. Or buttered breadcrumbs...some kind of gemolata..."

 

• Ready In: 22mins
• Ingredients: 7
• Serves: 4

ingredients

• 8 slices bacon
• 1 tablespoon margarine or 1 tablespoon butter
• 1 small garlic clove, minced
• 1⁄4 cup sliced mushrooms
• 1 small onion, finely chopped
• 3 cups romaine lettuce, torn in small pieces
• 1 (10 ounce) can tomato sauce

directions

1. Fry bacon in a large skillet, reserving about 2 tbsp of drippings in the pan. Crumble cooked bacon and set aside. Melt margarine and drippings over medium-low heat. Saute garlic, mushrooms and onion, then add lettuce and cook; sirring gently, for 10-12 minutes. Add cooked rice, tomato sauce and crumbled bacon. Sprinkle in cheese and heat through until cheese melts. Serve at once.