Braised romaine lettuce with mustard and bacon

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium
2 slices streaky bacon, diced
2 tsp extra-virgin olive oil
2 heads romaine lettuce, halved lengthwise, rinsed
65ml white wine
250ml chicken stock, low-sodium store-bought or homemade
1 sprig fresh thyme
1 Tbsp whole-grain mustard
Salt
Freshly ground black pepper
1) Brown the bacon in the olive oil in a large skillet over medium heat. Remove the bacon from the pan and drain on a paper towel-lined plate. Place the romaine halves in the same pan, cut-side down, and brown in the rendered bacon fat, turning as needed until wilted, about 4 to 6 minutes.

2) Remove the lettuce to the plate with the bacon. Add the wine to the skillet and use a wooden spoon to scrape up any browned bits that cling to the pan. Add the broth, thyme, and mustard and bring to a simmer. Return the lettuce to the skillet, and season with salt and pepper.

3) Bring the liquid to a boil over high heat, and then adjust heat to maintain a gentle simmer. Place a circle of parchment paper directly on the lettuce, or set a lid slightly ajar on the skillet. Cook the romaine until tender, about 30 minutes.

4) Transfer the romaine to a serving dish and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig and pour the cooking liquid over the lettuce, sprinkle with the bacon, and serve.

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