When you get lettuce, you plan on using it for a salad. When you get a lot of lettuce, you plan on making a lot of salads. You can only have so many salads before you get tired and want something different. I’ve struggled with this over the past couple of weeks.
Each week, my farm share gives me 2-3 huge heads of lettuce. Some weeks we get more but it’s already a lot of lettuce. I’ve had many salads over the past couple of weeks but one evening, I didn’t want just another salad to accompany my dinner. That’s when my mom decided that we should try braised lettuce.
Lettuce is made up of a lot of water. You can cook down an entire head and only be able to serve 2-3 people…as a side, talk about eating a lot of lettuce. The peculiar taste of braised lettuce gives you different view on lettuce. Maybe lettuce was meant to be cooked all along but people just eat it in its raw state instead?
So as the summer scurries in and the grill is fired up, try braised lettuce. It is the perfect side to any outdoor barbecue.
- 6 tablespoons avocado oil (vegetable oil or canola oil work just as well)
- 1 large sweet onion, sliced into rounds
- 1 head of green lettuce (Any hardy lettuce will work), remove root
- 1/4 cup of fresh oregano leaves, lightly packed
- salt and pepper, to taste
- 2 tablespoons apple cider vinegar
In a heated skillet, sauté the onions in 3 tablespoons of oil, 5 minutes
In the meantime, mix the remaining 3 tablespoons of oil with lettuce, oregano, salt and pepper. Add to the onions and cook down until tender 3-5 minutes.
Remove from heat and just before serving, add the apple cider vinegar.
Add salt and pepper, to taste.