Braised Romaine Lettuce with Mustard and Bacon

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 2 slices bacon, diced
  • 2 teaspoons extra-virgin olive oil
  • 2 heads romaine lettuce, halved lengthwise, rinsed
  • 1/4 cup white wine
  • 1 cup chicken broth, low-sodium canned, or homemade
  • 1 sprig fresh thyme
  • 1 tablespoon whole-grain mustard
  • Kosher salt
  • Freshly ground black pepper
Directions

Brown the bacon in the olive oil in a large skillet over medium heat. Remove the bacon from the pan and drain on a paper towel-lined plate. Place the romaine halves in the same pan, cut-side down, and brown in the rendered bacon fat, turning as needed until wilted, about 4 to 6 minutes. Remove the lettuce to the plate with the bacon. Add the wine to the skillet and use a wooden spoon to scrape up any browned bits that cling to the pan. Add the broth, thyme, and mustard and bring to a simmer. Return the lettuce to the skillet, and season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust heat to maintain a gentle simmer. Place a circle of parchment paper directly on the lettuce, or set a lid slightly ajar on the skillet. Cook the romaine until tender, about 30 minutes.

Transfer the romaine to a serving dish and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig and pour the cooking liquid over the lettuce, sprinkle with the bacon, and serve.

Copyright 2004 Television Food Network, G.P. All rights reserved.


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