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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (3)

117 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 56
  • 2 star values: 24
  • 1 star values: 4
Rating: 5 stars
Really great way to cook romaine. My wife thought it smelled amazing when she came in the house from work; she said that it smelled like my parents house. My parents always have something cooking because we have a HUGE family and the meals are always top notch! My mother is old school Filipino and my father is old old old school African American so, their two cooking styles are to the core and always done with passion/love. My father has since passed; however, I bet he would have enjoyed this dish. Thanks
Rating: 4 stars
Good recipe if you have a lot of Romaine lettuce or want a warm side vegetable dish. I added some soy sauce and balsamic vinegar.
Rating: 5 stars
This is my new comfort food. So easy and so good! I did not have celery, but I made it anyway, and added oil cured black olives. Mmmm.