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Total:
13 min
Prep:
10 min
Cook:
3 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a heavy skillet or wok over high flame, heat the butter until nearly smoking. Add the ginger and onion and cook for 1 minute. Add the romaine and stir until just seared and wilted. Toss in turmeric and cucumber. Remove from heat when cucumber is just warm. Season with sea salt.

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Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

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