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Author Notes: I've always loved greens and beans and with a vegetable crisper filled with romaine, I thought I'd give it a try with lettuce. I really like the warm bitter bite of the romaine. —inpatskitchen
Makes: 2 to 3 as a side
tablespoons extra virgin olive oil
cloves garlic, minced
Romaine lettuce hearts, chopped
teaspoon ground fennel seed
teaspoon black pepper
cup chicken broth
cups cooked white beans (Great Northern or Canellini) divided
3 or 4
fresh basil leaves, thinly sliced
Parmesan shavings for serving
- In a medium size sauce sauce pan, gently saute the garlic in the olive oil for a minute or two until fragrant. Add the chopped Romaine and give everything a stir.
- Add the salt, pepper, ground fennel and chicken broth and simmer everything for about 10 minutes.
- Mash 1/2 cup of the beans with the back of a fork and add them to the pot. Continue to simmer another 3 or 4 minutes.
- Add the remaining cup of beans, stir and heat until everything is nice and warm. Stir in the basil. Serve garnished with the parmesan shavings.
- This recipe was entered in the contest for Your Best Lettuce