Braised Romaine Lettuce

with Tomatoes, Olives and Parmesan

Braised Romaine Lettuce - Perfect as a side dish or light Mediterranean dinner
263 kcal
Perfect as a side dish or light Mediterranean dinner

(0)

Difficulty:easy
Preparation:20 min
Ready in:20 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
263
13%
Protein
10 g
20%
Fat
19 g
24%
Added Sugar
2 g
2%
Carbohydrates
10 g
4%
Roughage
5 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2Romaine heart
1 ounceParmesan cheese
3medium-sized Tomatoes
3Scallions
1 heaping tablespoonCaper
1 small handfulBlack olives (without pits; 20 grams)
2 sprigsSage
1 tablespoonOlive oil
1 tablespoonPine nuts (20 grams)
3 tablespoonsBalsamic vinegar
Salt
Pepper
1 pinchCane sugar

Kitchen Utensils

1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Salad spinner, 1 Coarse grater

Directions

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1 Trim the heads of lettuce. Rinse and spin dry leaves. Coarsely grate Parmesan cheese.
2 Rinse tomatoes, trim, quarter and core. Rinse scallions, trim and cut into thin rings. Drain capers. Coarsely chop the olives. Rinse sage leaves, shake dry and chop.
3 Heat the oil in a pan. Cook lettuce 1 minute over high heat. Add tomatoes, pine nuts and scallions. Cook 1 more minute. Add capers, olives and sage.
4 Add the vinegar and 3 tablespoons water, cook for 20 seconds and season with salt, pepper and sugar to taste. Arrange salad on plates, sprinkle with Parmesan and serve.
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