Braised Romaine Lettuce Hearts

In a saute pan over medium high heat, heat the oil. Once the oil is hot place the lettuce into the pan cut side down and let it char on the bottom side. Then repeat on the other side. It will take 30 seconds or more on each side. Remove the lettuce from the pan and set aside on a plate.

In the same pan add the chicken stock, the white wine, garlic powder, pepper flakes, oregano and pepper and bring to boil.

Then place the lettuce back into the pan with the cut side down. Lower the heat to a simmer and place a lid on top and let it cook for 7-8 minutes, Then turn over the lettuce and close the lid and let it cook for 3 more minutes.

When the leaves turn dark green it is ready, otherwise cook for another 2 minutes. Remove the lettuce from the pan and if you have any leftover stock let it boil and thicken for a couple more minutes, then use it as sauce.