Romaine Lettuce au Gratin

Ingredients

• 2 to 3 heads romaine lettuce, about 2 pounds
• 2 ounces cheese, preferably Gruyere although Swiss may be used
• 2 tablespoons butter
• ⅓ cup finely chopped onion
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    176 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 39 milligrams cholesterol; 113 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Place the romaine, one head at a time, on a flat surface. Slice off the end about 3 inches from the bottom and discard. Cut the remaining lettuce crosswise into 2-inch pieces. If necessary, rinse the lettuce thoroughly and drain well.
2. Bring to a boil enough water to cover the lettuce. Add lettuce. When the water returns to a boil let simmer 8 minutes. Drain well. Rinse under cold water and drain well.
3. Put the lettuce in the container of a food processor or electric blender and process until finely ground. Scrape the mixture into a colander and drain well. Discard the liquid. There should be about 3 1/2 cups of ground lettuce.
4. Grate the cheese, using fine blade of grater. Set aside.
5. Preheat the broiler to high.
6. Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add ground lettuce, salt and pepper to taste. Add cream. Cook, stirring, until piping hot.
7. Spoon mixture into a small baking dish. Sprinkle with the cheese. Place the dish under the broiler until the cheese is melted and the top is golden brown, about 5 minutes.

30 minutes