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Prep Time:
20 mins
Total Time:
20 mins
Servings:
8
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Ingredients
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3 tablespoons extra-virgin olive oil
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1 garlic clove, smashed and peeled
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1 small celery stalk, chopped
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Pinch of red-pepper flakes
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2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
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Coarse salt and freshly ground pepper
Directions
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Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
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Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.
Originally appeared: Martha Stewart Living, April 2012
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