Bring a large pot of water to a boil and add the head of lettuce into the water stem-side first. Press the leaves into the water with tongs as they wilt until the entire head is submerged. Blanche the lettuce until the leaves are slightly translucent (about 30 seconds to 1 minute). Drain the lettuce and rinse with cold water to chill.

Once it's cool enough to handle, squeeze out as much excess water from the head of lettuce as possible, trim the stem off, and chop the lettuce into 2-inch long pieces.

Add the olive oil and garlic to a frying pan over medium-high heat and saute the garlic until it starts to brown around the edges.

Add the lettuce and then season it with salt and pepper. Stir-fry the lettuce until you get some browning along the edges of the leaves, but it is still crisp and vibrant green (you may need to turn up the heat depending on the heat output of your stove).

Serve with lemon wedges for squeezing.