Using up post-prime salad greens?
As a consequence of a roommate's party, I now have a large box of spring greens (that pre-washed, pre-mixed sort) in my 'fridge, slowly getting past their prime. There's also a box of cherry tomatoes and snacking peppers. Despite my best attempt to liberally consume salad, I still have way too much left over! I've already made a frittata (and will do so again, if necessary) but how would you salvage this?
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I agree with Kristen W. about roasting the tomatoes and peppers - so many uses and good even off season.
The old "à la nivernais" style traditionally meant a roast/braise with glazed carrots, glazed onions, and braised lettuce as garnishes.
Some of the Northern Italian regions have recipes for braised lettuce as well. Again, these are old recipes that contemporary American diners may not appreciate.
You'll probably find a handful of braised lettuce recipes online; this is not the type of dish that one would expect to find lots of recipes in 2016. There are more braised/cooked lettuce recipes in cookbooks that are 50+ years old.
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First learned of it from MFK Fisher in How to Cook a Wolf (see google for her recipe). But many simple versions out there & others gussied up with cream, bacon, etc if you want to make it richer).
Here's a basic one, true to original
That's how it would be handled on the farm.