Romaine With Scallions

Ingredients

• ¼ cup butter
• 1 bunch scallions, trimmed and cut into 1/4-inch lengths
• 4 cups washed romaine or chicory (curly endive), chopped coarse
• Juice of 1/2 lime, or as desired 1/8 teaspoon sugar, or as desired 1/4 cup heavy cream
• Salt and pepper as desired

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    245 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 2 grams protein; 61 milligrams cholesterol; 22 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Heat the butter in a large skillet over medium heat and saute the scallions in it until just wilted, about 2 minutes. Add the romaine, raise the heat and saute, stirring constantly until the romaine begins to wilt. Add the lime juice and sugar and toss to mix.
2. Make a well in the center of the pan by piling the romaine against the sides of the pan. Allow the juices to boil down by about half. Add the cream to the center of the pan and allow it to boil down by half. Stir everything together to mix well. Season to taste with salt and pepper.

15 minutes