well-rounded heads bibb or Little Gem lettuce
tablespoons unsalted butter
Salt and freshly ground black pepper
Juice of 1/2 lemon
Nutritional analysis per serving (4 servings)
250 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 61 milligrams cholesterol; 843 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Trim about 1/2 inch of stem and many outer leaves from lettuce heads, leaving tight, fairly firm centers about the size of large lemons. Reserve about 15 unbruised outer leaves. Rinse lettuce heads and leaves, and shake lightly to remove excess water.
- Grease bottom and sides of a heavy 3-quart casserole with 1 tablespoon butter. Line casserole bottom and sides with outer leaves. Place trimmed heads standing up snugly in casserole. Dot with remaining butter, season with salt and pepper, cover and place over very low heat until lettuce is tender when poked in center with a small knife, about 1 hour. Swirl casserole from time to time to keep butter emulsified.
- Remove lettuce to a serving dish. Discard loose leaves. Swirl sauce in pan, whisk in lemon juice, check seasoning and spoon sauce over lettuce. Serve.
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