Braised lettuces

 
                              BRAISED LETTUCES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Olive oil
    1                    Head escarole
    2                    Belgian endives
    1                    Boston lettuce
    2       tb           Minced garlic
    1       t            Ground coriander
      1/2   ts           Thyme
      1/2   ts           Rosemary
    1       c            Water
    2       tb           White wine vinegar
      1/4   c            Whipping cream
 
   PREHEAT OVEN TO 350F. TRIM and discard the outer leaves from the escarole,
   leaving the lighter green center. Cut in half from root to tip. Trim and
   discard any discolored outer leaves of endive and Boston lettuce and cut
   them in half from root to tip. Heat the olive oil in a large skillet over
   medium heat and add the lettuces. Cook until golden on both sides. If
   lettuces don't fit in the skillet, perform this operation in batches. Add
   garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven
   and cook 15 minutes. Transfer the skillet to the stove top and remove the
   lettuces. Let cool on a plate. Press the lettuces and add any braising
   liquid to the skillet. Add the cream and cook until the liquid becomes
   saucelike. Pour into a bowl and let cool. To serve, cut halves of Boston
   lettuce and escarole in half. Arrange all lettuces on a platter and pour
   the sauce over the top.
  
 
 
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