Ingredients
- 10 cups chopped romaine lettuce (2 heads, rough chopped, see note below)
- 7 ounce fennel bulb (1 small, core removed and thin sliced, white and light green parts)
- 1 small yellow onion (cut in half and thin sliced)
- 1 garlic clove, minced
- 1 celery rib (cut in half lengthwise cut in 1/2" pieces on an angle)
- 1 lemon, cut in half (1/2 juiced; 1/2 thin sliced as a garnish)
- Pinch red pepper flakes
- Kosher salt, to taste
- Pepper, to taste
- 2 to 2 1/2 tablespoons olive oil
How to Make
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Step 1: Vegetables ... Prep everything, because it cooks very quickly. For the romaine, you could even use all romaine hearts if you wanted; but, you would miss out on a lot of the leafy dark greens. You would need about 4 romaine hearts to equal 2 full heads of romaine.
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Step 2: NOTE: I like to use a whole lemon. I cut the lemon in half ... I use 1/2 to squeeze over the salad; then, the other half sliced to garnish the salad.
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Step 3: Saute ... Add the olive oil (start with 1 1/2-2 tablespoons, you can always add more) to a large non-stick saute pan on medium-medium high heat; then, add the fennel, onion, celery, red pepper flakes, salt, pepper, and toss. Saute for 2-3 minutes until slightly tender; then, add the garlic and cook another minute. Next, add the romaine; and saute just until wilted and warmed through. If the pan seems a bit dry, you can add a bit more olive oil; but, only if necessary. Also, check for any additional seasoning; and, adjust if necessary. You want the romaine wilted and warm; but, still with a little crisp.
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Step 4: Finish, Serve, and ENJOY! ... Squeeze the lemon juice over the greens, add a bit more salt and pepper; then, transfer to a plate or serving bowl. I like to garnish with the extra lemon slices.
We hope you enjoy this recipe!
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