Warm lettuce with garlic and anchovy
Tonight you are building dinner around raw lettuce by making it warm. This is a swift dish that keeps the leaves tender while softening their bite with heat, garlic, and a briny anchor. Serve with bread to soak up the pan's good oil.
About 450 calories a serving, 59 g protein, 7 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 anchovy fillets
- 1 lemon
From your shelf
- 1 head romaine lettuce
- 1 head red leaf lettuce
Staples
- 1/4 cup olive oil
- 4 cloves garlic
- to taste salt
- to taste pepper
- Wash and dry the romaine and red leaf lettuce, then tear both into bite-sized pieces. Mince 4 garlic cloves and chop 4 anchovy fillets into small pieces.
- Heat 1/4 cup olive oil in a large pan over medium heat. Add the minced garlic and anchovy pieces, stirring until the anchovies dissolve into the oil and the garlic is fragrant but not brown, about 2 minutes.
- Add all the torn lettuce to the pan and toss it gently with the oil until it wilts and softens, about 3 minutes. The leaves should still have some texture.
- Taste and season with salt and pepper. Squeeze the juice of half a lemon over the lettuce and toss to combine.
- Divide between two plates and serve immediately while still warm.
Note Swap the anchovies for a teaspoon of soy sauce or miso paste if you prefer. Leftovers will soften further but keep for a day in the cold. Serve alongside toasted bread, grilled fish, or roast chicken to make this a light main course.
On the label
ROMAINE LETTUCE, RED LEAF LETTUCE.
Taylor Farms, pre-packaged fruit & vegetables, serving 85 g, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as lettuce. Half of it left? Use up the lettuce.