Under 30 Minutes

Sauteed Romaine Lettuce

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

  • Prep:
  • Total Time:
  • Servings: 8
Sauteed Romaine Lettuce

Source: Martha Stewart Living, April 2012


  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, smashed and peeled
  • 1 small celery stalk, chopped
  • Pinch of red-pepper flakes
  • 2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
  • Coarse salt and freshly ground pepper


  1. Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.

  2. Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.


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