Braised Lettuce Hearts with Jersey Butter and Lemon

Melt the Jersey butter in a large skillet over medium heat.

Add the minced shallot and garlic and cook until softened and fragrant, about 2-3 minutes, being careful not to burn the garlic.

If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce slightly, about 1 minute.

Pour in the chicken or vegetable broth. Bring to a simmer.

Carefully arrange the halved lettuce hearts cut-side down in the skillet. Season with salt and pepper.

Cover the skillet and reduce the heat to low. Braise for 15-20 minutes, or until the lettuce is tender-crisp and slightly wilted. Check occasionally to ensure the liquid hasn't evaporated completely; add a little more broth if needed.

Remove the lid and stir in the fresh lemon juice.

Transfer the braised lettuce hearts to serving plates. Spoon the remaining sauce over the lettuce.

Garnish with fresh chopped parsley and serve immediately.