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Braised Lettuce
from “Farmer John’s Cookbook; the real dirt on vegetables”
serves 3 to 4

[Many members have inquired over the years 'what to do with all that lettuce?' If you're not a salad person, give this a try!]

“Tired of munching on bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads of lettuce are blanched to tender succulence, then braised to give them a buttery golden glow. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing.” – shareholder from Angelic Organics CSA (Farmer John’s farm)

3 to 4 small heads lettuce, rinsed whole under running water, tough or bruised outer leaves removed

½ tsp. salt
1 to 2 tbsp. butter
freshly ground black pepper

1. Tie a piece of string around each head of lettuce, just tightly enough to hold the leaves together and promote even cooking.

2. Bring 2 quarts of water to a boil; add the salt and reduce heat to a simmer. Add the lettuce heads and boil for 3 minutes.

3. Drain the lettuces in a colander and let cool. When cool enough to handle, gently squeeze them in your hands to remove any excess water. Remove the string.

4. Melt the butter in a large skillet over medium heat. Add the lettuce heads; cook until lightly browned, about 3 minutes. Continue to cook, turning them carefully, for another 3 minutes. Season with salt and pepper to taste. Serve immediately.