Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
6 servings

Ingredients

Directions

In a large saucepan of boiling salted water, blanch lettuce for 3 minutes and refresh. Drain gently, squeeze dry. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles.

Preheat oven to 350 degrees F and set rack in lower third of oven.

In a casserole, cook the scallion and carrot in the butter until tender but not browned. Arrange the lettuce in the casserole, and spoon the vegetables over the lettuce.

Pour in enough liquid barely to cover the lettuce. Add the thyme and bay leaf. Bring to a simmer on top of the stove. Place the buttered paper over the lettuce to cover the casserole.

Place casserole in center of preheated oven. Regulate heat so lettuce simmers slowly for 1 hour. Remove the lettuce to a serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to a syrup (about 1/2 cup).

Sprinkle with parsley and serve

Round of buttered paper to cover casserole.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Braised Short Ribs

Recipe courtesy of Anne Burrell

Braised Lettuce

Recipe courtesy of Curtis Aikens

Braised Lettuce and Peas

Recipe courtesy of Aida Mollenkamp

Braised Romaine Lettuce with Mustard and Bacon

Recipe courtesy of Food Network Kitchen

Pork Loin Cured in Spiced Apple Cider with Ricotta Gnocchi, Braised Lettuce, and Corn

Recipe courtesy of Brian Gerritsen

Frozen Lettuce

Recipe courtesy of Masaharu Morimoto

Lettuce Soup

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword