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sauteed romaine with buttered crumbs

(1 rating)
heidicookssupper avatar
Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

A great leafy-green side dish and a use for the last romaine heart, sold in a bag of three, which may be a bit "tired."

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For sauteed romaine with buttered crumbs

  • 1 lg
    romaine lettuce heart
  • 2 Tbsp
    butter
  • 2 clove
    garlic
  • 2 Tbsp
    seasoned bread crumbs (or 2 tbsp plain bread crumbs tossed with 1/4 teaspoon Italian seasoning mix)
  • 1 dash
    salt, to taste
  • 1 dash
    black pepper, to taste

How To Make sauteed romaine with buttered crumbs

  • 1
    Cut the romaine crosswise at 1/4" intervals. Discard the hard base but do include the ribs in the dish. Wash and drain well, leaving some water clinging to the romaine. A salad spinner works well for this.
  • 2
    Peel the garlic cloves and prepare in accordance with how strong a garlic flavor is desired. For a gentle garlic flavor that allows the flavor of the lettuce to star, cut each clove in half lengthwise. For a stronger garlic flavor, thinly slice, chop or crush the garlic.
  • 3
    Melt the butter over medium-heat in a large skillet, uncovered. Add the garlic, cut-side down if using halved cloves. Stir to flavor the butter with the garlic. Add the bread crumbs and cook about 1 minute, stirring constantly, to lightly toast.
  • 4
    Add the romaine, toss to coat with the butter and crumbs. Cover and saute about 5 minutes, stirring occasionally to prevent browning.
  • 5
    Remove garlic if using halved cloves. Serve immediately.
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