Braised Lettuce with Brown Butter and Crispy Shallots

A surprisingly delicious and elegant way to enjoy lettuce, featuring the richness of Jersey butter and the crunch of crispy shallots.

Prep Time

15 minutes

Total Time

40 minutes

Calories

275 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.06/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1largeHead of Butter Lettuce(Or 2 smaller heads, halved or quartered depending on size)

£1.20

4tablespoonsJersey Butter(Unsalted)

£0.75

2mediumShallots(Thinly sliced into rings)

£0.40

0.3cupOlive Oil(For frying the shallots)

£0.60

2clovesGarlic(Minced)

£0.15

0.3cupDry White Wine(Optional, can substitute with chicken or vegetable broth)

£0.50

1tablespoonSoy Sauce (or Tamari for Gluten-Free)(Low sodium preferred)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.10

2sprigsFresh Thyme(Optional)

£0.30

To taste Salt( )

£0.05

To taste Black Pepper(Freshly ground)

£0.10

Total Cost

£4.25

£1.06 per serving

Instructions

1.
Prepare the shallots: Heat olive oil in a small saucepan or fryer over medium heat. Add the sliced shallots and cook until golden brown and crispy, about 5-7 minutes. Be careful not to burn them. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season with a pinch of salt.
2.
Prepare the lettuce: Gently wash the lettuce and pat it dry. Halve or quarter the head(s) depending on size. Trim the very bottom of the core if necessary.
3.
Brown the butter: In a large skillet over medium heat, melt the Jersey butter. Continue cooking, swirling the pan occasionally, until the butter turns a nutty brown color and smells fragrant, about 3-5 minutes. Be careful not to burn it.
4.
Add aromatics: Add the minced garlic to the browned butter and cook for about 30 seconds, until fragrant.
5.
Braise the lettuce: Carefully add the lettuce to the skillet, cut-side down. Season with salt and pepper. Pour in the white wine (or broth) and soy sauce. Add the thyme sprigs, if using.
6.
Cover and cook: Cover the skillet and reduce the heat to low. Braise the lettuce for about 10-15 minutes, or until the lettuce is tender but still slightly crisp.
7.
Finish and serve: Remove the thyme sprigs. Stir in the lemon juice. Taste and adjust seasoning as needed. Serve immediately, topped generously with the crispy shallots.

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My Notes

Nutrition Information

Nutrition per serving (150g)

275 kcal / 1151 kJ

Carbs

3% of RDA

Fat

25g

36% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, use brown butter powder in addition to the brown butter

Don't overcrowd the pan when frying the shallots. Cook them in batches if necessary.

Use other types of lettuce like romaine or little gem, but adjust cooking time accordingly.

Garnish with a sprinkle of red pepper flakes for a touch of heat.

Cooking Equipment

Large Skillet

Small Saucepan or Fryer

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use brown butter powder in addition to the brown butter

Don't overcrowd the pan when frying the shallots. Cook them in batches if necessary.

Use other types of lettuce like romaine or little gem, but adjust cooking time accordingly.

Garnish with a sprinkle of red pepper flakes for a touch of heat.

Braised Lettuce with Brown Butter and Crispy Shallots

Ingredients

Instructions