Crisp peas, sweet shallots, a dash of wine and crumbly bacon brighten up romaine lettuce and make a nice alternative to a side salad. Experiment with other types of lettuce, but keep in mind that the cooking time will be shorter for more delicate lettuces.
- Yield: 4 servings
- Difficulty: Easy
- Total: 30 mins
- 2 tablespoons olive oil
- 3 slices bacon, cut into 1-inch pieces (about 1/4 cup)
- 3 shallots, thinly sliced
- 2 garlic cloves, minced
- 2 heads romaine lettuce, washed and halved
- 1/4 cup white wine
- 1 cup low sodium chicken broth
- 2 cups fresh or frozen peas
- 1 teaspoon unsalted butter
- Salt and freshly ground black pepper
- Heat the oil in a medium skillet over medium heat until it begins to shimmer. Add bacon and cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate to drain; put aside.
- Add the shallots and garlic to the skillet and cook until the shallots become translucent but do not brown, about 2 to 3 minutes. Add romaine lettuce, cut side down, and brown, turning occasionally, until softened, about 6 minutes. Remove the lettuce from the skillet.
- Add the wine to the skillet, using a wooden spoon to dislodge any browned bits from the bottom. Simmer until reduced by half, about 2 minutes. Add broth, bring to a boil, then reduce heat to low. Return lettuce to pot and simmer, covered, until lettuce can be easily pierced with a knife, about 8 minutes. Uncover, add peas, increase heat to high and boil until cooking liquid is reduced to a glaze. Add butter and stir until melted. Taste and season with salt and pepper as needed. Serve topped with reserved bacon.