Sauteed Romaine Lettuce

Published in on April, 2012


  • 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 


  1. 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. 

  2. 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.