Real Food Sunday – Baking Bread and Braising Lettuce

Today’s big stars in my kitchen are the Crusty Bread – Roasted Garlic, Rosemary, and Robusto cheese – and my newly-invented braised lettuce recipe.

This week’s CSA delivery from Pinckney’s included a giant head of Bibb lettuce. I don’t know about you, but I just can’t eat that much lettuce. So I decided to try something different – braising it with some other veggies and beef broth.

I searched for a recipe online, but didn’t really find anything other than the one recipe that gave me the idea in the first place, that I had tried before. That recipe was for braised carrots with Bibb lettuce. But I’m not a huge carrots fan, so I didn’t want to do that either.

I don’t have a picture of it, but my experiment came out delicious. So I will share it with you. It would probably be good with other greens, too.

Braised Peppers, Mushrooms, and Bibb Lettuce

1 large head Bibb lettuce, washed and torn into pieces
10-12 mushrooms, sliced thin
2 red bell peppers, sliced long-wise into thin slices
1 med onion, sliced long-wise into thin slices
2 C beef broth

Put a little olive oil in a large flying pan, and heat over med-low heat. When the oil is hot add the peppers, mushrooms, and onion. Let the veggies brown a little – only stir them every few minutes. You want to let them brown without actually cooking very much.

Once the veggies have browned a bit, turn up the heat, add the beef broth and bring it to a boil. Add the lettuce and stir until it wilts. Keep cooking, stirring occasionally, until the broth is mostly reduced.

Enjoy!

image

Spread the love
This entry was posted in Life and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published.