Best Sauteed Romaine With Oyster Sauce Recipes

Sauteed Romaine Lettuce image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

Steps:

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.
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.

Panfried Romaine image

Yield Makes 8 servings

Number Of Ingredients 3

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

Steps:

Rinse romaine halves, then shake off water and pat dry.
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.
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.
Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.

Sauteed Romaine with Oyster Sauce image

Provided by Marsha Gardner

Categories Vegetables

Number Of Ingredients 2

1 head romaine lettuce
2 tsp oyster sauce

Steps:

1. Chop the romaine lettuce into 2-inch pieces. Wash and drain in a colander. (I personally like it served in whole leaves). In a pan on medium-high heat, add about 2 tsp oyster sauce.
2. Add the lettuce. Stir to make sure it's evenly coated in oyster sauce.
3. In minutes, the lettuce will wilt. That's it! Plate and serve with rice or fish.