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Braised Baby Romaine

6 Baby Romaine lettuce heads
1 tb Olive oil
4 oz Bacon; diced small
1/4 c Chopped shallots
1/2 c White wine
2 tb White wine vinegar
2 c Chicken stock
Salt; to taste
Freshly ground black pepper; to taste


Using 4-inch long pieces of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom. In a large Dutch oven, cook the bacon until crispy in the oil. Add the shallots, cook for 2 minutes. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each romaine head on a serving plate and serve immediately. This recipe yields 6 braised baby heads of lettuce.



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