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Martha Stewart sauteed romaine lettuce, quick and easy with garlic, olive oil, and red pepper flakes, brings a Greek side dish to your weeknight table. Two whole heads wilt in 20 minutes for a warm, savory plate that goes with grilled chicken, lamb, or roasted fish.
Celery adds a savory crunch to the base, and this side sits well on a summer dinner table next to roasted vegetables or bread. Toss the lettuce every few minutes under the lid, because gentle heat is what makes it silky.
What you need for this recipe
Lodge 12-inch cast iron skillet
A wide 12-inch skillet fits ten cups of romaine strips as they wilt down.
Buy on AmazonOXO 12-inch locking tongs
Toss the pressed-down romaine with tongs until it wilts completely and the liquid cooks off.
Buy on AmazonVictorinox Fibrox 8-inch chef's knife
Cut two heads of romaine into 1-inch strips quickly with a sharp knife.
Buy on AmazonPantry pick Partanna Sicilian extra virgin olive oil, 1 liter
A fruity extra virgin olive oil for dressings, roasting and drizzling.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Sauteed Romaine Lettuce
Course: Side DishCuisine: American, GreekDifficulty: Easy8
servings5
minutes15
minutes20
minutes65
kcalTender, garlicky romaine wilted down to silky ribbons with a hint of red pepper heat and golden celery.
Ingredients
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
Directions
- Heat the oil: 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.
- Wilt the romaine: 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.
Tools for this recipe
- Lodge 12-inch cast iron skillet, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.
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Frequently Asked Questions
Yes. Romaine has thick ribs that hold up well to heat. Saute it in olive oil with garlic and a pinch of red pepper flakes, then cover and let it wilt for 10 to 12 minutes. The leaves turn tender and silky while keeping a slight body.
Grilled chicken thighs, pan-seared lamb chops, a simple fish fillet, or rice pilaf all pair well. The garlicky, slightly spicy greens balance rich proteins and starchy sides without competing for attention.
Escarole and curly endive work best because their sturdy leaves handle heat the same way romaine does. Butter lettuce and iceberg will not hold up: they turn to mush before the flavor develops.
Dry the leaves thoroughly with a salad spinner or paper towels before cooking. While they cook, toss them every 3 to 4 minutes so steam escapes evenly. If liquid pools at the bottom, remove the lid and cook 1 to 2 minutes more until it evaporates.
You can cook it up to a day ahead and store it covered in the refrigerator. Reheat in a skillet over medium heat for 2 to 3 minutes, adding a small drizzle of olive oil to bring back the texture.
This week on Amazon
Prime Big Deal Days run October 6 and 7, two days of deals for Prime members. The picks from this recipe we would check first: Lodge 12-inch cast iron skillet, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife.
See the dealsBlack Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 12-inch cast iron skillet, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
