Braised lettuces

4 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
1 Head escarole
2 Belgian endives
1 Boston lettuce
2 tablespoons Minced garlic
1 teaspoon Ground coriander
½ teaspoon Thyme
½ teaspoon Rosemary
1 cup Water
2 tablespoons White wine vinegar
¼ cup Whipping cream

Directions

PREHEAT OVEN TO 350F. TRIM and discard the outer leaves from the escarole, leaving the lighter green center. Cut in half from root to tip. Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to tip. Hea MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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