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Wilted Lettuce

Wilted lettuce transforms simple greens into a warm, tender side dish with big flavor and minimal fuss.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large head of romaine lettuce roughly chopped
  • 3 tablespoons butter
  • 4 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice or white wine vinegar
  • Optional: 2 tablespoons diced shallots for deeper flavor

Equipment

  • Large skillet or frying pan
  • Chef's knife for chopping
  • Cutting board
  • wooden spoon or spatula
  • Measuring spoons
  • Colander or strainer

Method
 

  1. Rinse the romaine under cool running water and pat it completely dry with paper towels.
  2. Slice the head lengthwise, remove the core, then chop the leaves into bite-sized pieces about 2 to 3 inches wide.
  3. Peel and mince 4 fresh garlic cloves into small, uniform pieces.
  4. Place your skillet over medium heat and add 3 tablespoons of butter.
  5. Once butter is melted and foaming, add the minced garlic and shallots (if using), stirring constantly for about 30 seconds.
  6. Sprinkle in 1/4 teaspoon of red pepper flakes and stir for about 10 seconds.
  7. Carefully add the chopped lettuce to the pan and toss gently to coat in the butter.
  8. Continue cooking for 2 to 4 minutes, stirring occasionally, until the lettuce is soft and tender.
  9. Drizzle in 1 tablespoon of lemon juice or white wine vinegar and toss everything together.
  10. Season generously with salt and black pepper to taste.
  11. Transfer to a serving dish immediately while warm.

Notes

Serve as a side dish or enjoy fresh from the pan.