Sautéed Lettuce
Cooking lettuce has become a lost art.
Old-fashioned menus often included recipes similar to this. Before
nouvelle cuisine took over in France, many wonderful restaurants used
to serve this simple types of greens recipes, especially with
delicately flavored poached fish, such as salmon, turbot, or sole.
Makes about 6 servings
3 to 4 tablespoons (up to 1/2 stick) butter
3 small to medium-size heads Boston lettuce, cut crosswise into thin
strips
Salt and freshly ground black pepper to taste
1 generous tablespoon snipped fresh chives
Melt the butter in a heavy skillet over
medium heat.
Stir in the lettuce and season well with
salt and pepper. Cook, stirring gently from time to time, or tossing,
just until wilted, less than 3 to 4 minutes.
Serve this simple cooking recipes very
hot, garnished with the chives.
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