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    Home » Course » Side Dishes

    May 19, 2021 Dairy Free

    Sautéed Romaine Lettuce with Garlic and Lemon

    In the West, lettuce is a vegetable used almost exclusively in salads, but in Asia, it's used interchangeably with other leafy greens like bok choy and spinach in stir-fries. The concept may sound weird at first and may even conjure up images of a soggy salad, but when it's done right, it makes for a delicious side dish that can be seasoned any way you like.

    When cooking lettuce, you generally want to use one that's got a crisp texture, such as romaine or iceberg, as softer types of lettuce such as bibb won't have a great texture. I also like to blanche it first. This tames the lettuce's green taste and gets rid of the excess water in the leaves and stems, which can make the dish watery when you stir-fry it.

    I've gone simple on the seasoning here, and the pungent garlic and tangy lemon make this both savory and refreshing.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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