Crisp peas, sweet shallots, a dash of wine, and crumbly bacon jazz up romaine lettuce and provide a nice alternative to a side salad. Experiment with other kinds 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 chunks (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 oil in medium frying pan over medium heat until it starts to shimmer. Add bacon and cook until crispy, about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate to drain; set aside.
- Add shallots and garlic to the pan and cook until shallots become translucent but do not color, about 2 to 3 minutes. Add romaine, cut side down, and brown, turning occasionally until wilted, about 6 minutes. Remove lettuce from the pan.
- Add wine to the pan, 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 to a simmer. Return lettuce to the pan 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 the cooking liquid has reduced to a glaze. Add butter and swirl until melted. Taste and season with salt and pepper as needed. Serve topped with reserved bacon.