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[Previous entry: "dear feminism's detractors...."] [Next entry: "globally, reporting and racism. locally, my own little roller-coaster."]
Tonight, I braised curly-leaf red lettuce alongside some powerful green chard. though were I to do it again, I'd cook the chard separately, much longer, or replace the chard altogether with another, less pungent green. The lettuce went wispy and delicate, and the sauce was gentle; the chard definitely dominated the dish. If you really like chard, that's just fine...I only mostly like chard. :)
For once, I'm going to try to replicate the recipe...
Preheat oven to 350F.
Shred a head of lettuce and one bunch (~15 leaves) chard, or two heads of lettuce.
Put 1/4 cup oil in a large skillet or wok on medium-high to high heat.
Braise greens in hot oil for ten minutes, stirring frequently.
In a roasting pan, combine:
Add greens and bake for 15 minutes.
While the greens are baking, deglaze the skillet/wok with 1/4 cup water, 1/4 cup wine.
Add 1T maple syrup and salt to taste.
Transfer greens to a serving dish & pour the liquid left behind back into the skillet/wok, mix with deglazing liquid.
In a small bowl, mix 1/8 cup water and 2T corn starch.
Bring deglazing liquid to boil.
Stir corn starch mixture into boiling sauce, stirring constantly. Sauce should thicken rapidly (if it doesn't....don't worry about it).
Pour sauce over greens.
Serves three as a main dish (two if the lettuces used have a very high water content), or six as a side-dish.
The inspiration: Braised Lettuces from Lu's Recipe Extravaganza.
Posted by sev @ 08:44 PM PST |