photo by Karen Elizabeth
- Ready In:
- 3 small scallions, finely sliced
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil (or any oil)
- 1 iceberg lettuce, shredded
- 1 cup frozen peas
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon garlic powder (optional)
- 1⁄4 cup chicken stock (heated)
- 1⁄4 teaspoon salt (to taste- don't add if the dish tastes perfect!)
- In a saucepan, cook the scallions in the butter and oil until soft.
- Stir in the shredded lettuce, until wilted adding frozen peas and stock.
- Simmer, uncovered, until everything is tender and the liquid flavorful and liquid reduced.
Questions & Replies
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I read the reviews and put in my whole lettuce and thought, what a lot of lettuce....... but its not! I definitely loved the idea of cooked lettuce, I'm not a huge lettuce fan but like this, its very edible!!! Very easily prepared, and yes, I used the garlic powder. I also used garlic/herb stock rather than chicken. I made this as a side to Recipe #387502 for a truly excellent vegetarian dinner! Thanks, Andi! Made for Aus/NZ swap#34
What a surprised! Was a little scarred of cooked lettuce, however had grilled romaine earlier this summer and it was good so decide to jump in and try this dish. Pleasantly surprised at how the cooking gave this a wonderful nutty flavor. Made as written, using the garlic powder option. Made a nice light supper. Thanks for the post.
Andi, what can I say?! This is one of the MOST AMAZING AND TASTY veggie dishes Ive ever eaten in my whole life (and being a vegetarian Ive tried many)! I didnt know what to expect from this and was tempted to do it like Syd and add the lettuce very late to keep it from really cooking, cause I couldnt picture how that would taste and was afraid it might be weird! But I decided to stick to the recipe as written and I am so super glad that I did. The cooked lettuce tasted very nutty and cabbagelike with a wonderful aroma (I liked it better that way than raw, I have to say!). The peas and scallions complement this very well and together it all makes for a delectable dish! I ate this as my main dish for lunch today as I felt it didnt need anything else to go with it. SO YUMMY! I will make this often again perhaps trying some variations (carrots or corn) and will try this as a side to rice topped with some gomashio and sesame oil. THANKS DEAR ANDI for sharing this special and wonderful gem of a recipe with us! Made and reviewed to make my day a holiday (Everyday is a Holiday Tag Game July 09).
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I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.