Hearts Of Romaine With Chicken And Warm Asian Ginger Sauce Recipes

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BRAISED HEARTS OF ROMAINE



Braised Hearts of Romaine image

Categories     Salad     Leafy Green     Side     Braise     Sauté     Vegetarian     Fall     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3 (6-oz) hearts of romaine (an 18-oz package)
2 tablespoons unsalted butter
1/3 cup dry white wine
1 cup water
6 fresh parsley stems
4 fresh thyme sprigs
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt

Steps:

  • Trim root end of each heart (keeping heart intact), then halve heart lengthwise.
  • Heat butter in a deep 13- to 14-inch skillet (or a 12-inch straight-sided skillet) over moderate heat until foam subsides. Add romaine, cut sides down (halves will fit very snugly in pan), and cook, turning once, until golden but not cooked through, about 5 minutes.
  • Add wine and boil until reduced by half, about 1 minute. Add remaining ingredients and briskly simmer, partially covered, until ribs are tender, 16 to 18 minutes. Transfer romaine with tongs to a platter (remove any peppercorns that stick to romaine) and boil liquid, uncovered, until reduced to about 1/4 cup, about 3 minutes.
  • Pour sauce through a fine-mesh sieve over romaine.

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