Braised Lettuce with Beans Recipe

Iceberg lettuce is braised in vegetable stock and paired with beans to create a plant-based meal.

Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients

2 tablespoons (30 milliliters) extra-virgin olive oil
1 shallot, thinly sliced
1 head iceberg lettuce, washed and quartered
⅔ cup (250 milliliters) unsalted vegetable broth
1 (15.5-ounce) can cannellini beans, drained and rinsed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon (10 milliliters) lemon juice
¼ cup fresh parsley, chopped

Directions

1. Heat oil in a large high-sided skillet over medium heat. Add shallot and sauté until light golden brown, approximately 2 to 3 minutes.
2. Add lettuce cut side down and allow to brown undisturbed for 5 minutes.
3. Turn the lettuce onto the second cut side and add broth, beans, salt and pepper. Increase heat to medium-high and bring to a boil. Immediately cover, decrease heat to low and simmer for 15 minutes.
4. Add lemon juice and mix carefully. Garnish with parsley.

Cooking Note

Serve with crusty bread to soak up the broth.

Nutrition Information

Serves: 4
Serving Size: ¼ head of lettuce, plus ⅓ cup beans with liquid (318 grams)

142 calories, 5g total fat, 1g saturated fat, 0mg cholesterol, 417mg sodium, 19g carbohydrate, 6g fiber, 6g sugar, 6g protein, NA potassium, NA phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.