Braised Baby Romaine

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • 6 heads baby Romaine lettuce
  • 1 tablespoon olive oil
  • 4 ounces bacon, small dice
  • 1/4 cup chopped shallots
  • 1/2 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 cups chicken stock
  • Salt and pepper
Directions

Using 4-inch long pieces of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom. In a large dutch oven, cook the bacon until crispy in the oil Add the shallots, cook for 2 minutes. Place the 6 tied heads of Romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each Romaine on a serving plate and se


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