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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Cooking romaine in olive oil brings out its sweetness while preserving its crunch. Ingredients:
6 romaine hearts (two 18-oz packages), trimmed and halved lengthwise |
1/4 cup extra-virgin olive oil |
about 1 1/4 teaspoons fine sea salt |
Directions:
1. Rinse romaine halves, then shake off water and pat dry.
2. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.
3. Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
4. Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.
5. Cooks' note: Romaine can be made 2 hours ahead and kept, loosely covered, at room temperature.
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