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From Athens Locally Grown
<p>Tired of munching bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads ww. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing.</p>Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: Serves 3 to 4
3 to 4 small heads lettuce, rinsed whole under running water, tough or bruised outer leaves removed
1/2 teaspoon salt
1 to 2 tablespoons butter
freshly ground black pepper
Step by Step Instructions
- Tie a piece of string around each head of lettuce, just tightly enough to hold the leaves together and promote even cooking.
- Bring 2 quarts of water to a boil; add the salt and reduce the heat to a simmer. Add the lettuce heads and boil for 3 minutes.
- Drain the lettuces in a colander and let cool. When cool enough to handle, gently squeeze them in your hands to remove any excess water. Remove the string.
- Melt the butter in a large skillet over medium heat. Add the lettuce heads; cook until lightly browned, about 3 minutes. Continue to cook, turning them carefully, for another 3 minutes. Season with salt and pepper to taste. Serve immediately.
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