Here's one nice recipe using peas (shelled fresh recommended, but frozen okay). Fresh mint leaves really springify this, too.

http://www.channel4.com/4food/.....uces-and-mint-recipe

There are so many wonderful lettuces and endives delicious lightly cooked / braised. Care to share recipes?

The Pennsylvania Dutch were great at cooking with lettuce. Maybe you could do a search for some of their recipes. I remember eating what they called "wilted lettuce" that was really good. Of course, we would need to use compliant oils - NOT the bacon drippings that they liked so much!

http://www.rechelleunplugged.com/2009/06/wilted-lettuce-2/
If you want a laugh, zip through this visual about making wilted lettuce. It is so hilarious!!!   She didn't mention this but the bacon grease is supposed to be HOT!

Quoted from Spring

http://www.rechelleunplugged.com/2009/06/wilted-lettuce-2/
If you want a laugh, zip through this visual about making wilted lettuce. It is so hilarious!!!   She didn't mention this but the bacon grease is supposed to be HOT!

Love the bit about the bacon disappearing & the "tis penance for the bacon theft"...
One of my favourite simple as meals, is cooked mince with mineral salt & shredded lettuce stirred through just before serving No need to wilt it, it wilts naturally - in fact I prefer it crunchy;)

Quoted from Possum

Love the bit about the bacon disappearing & the "tis penance for the bacon theft"...
One of my favourite simple as meals, is cooked mince with mineral salt & shredded lettuce stirred through just before serving No need to wilt it, it wilts naturally - in fact I prefer it crunchy;)

SanJ- great thread as this is something that I've been interested in as I get iceberg and romaine as diamonds.

Possum-love the idea of throwing into minced meats! thanks

Quoted from Possum

Love the bit about the bacon disappearing & the "tis penance for the bacon theft"...
One of my favourite simple as meals, is cooked mince with mineral salt & shredded lettuce stirred through just before serving No need to wilt it, it wilts naturally - in fact I prefer it crunchy;)

Yes, I like it crunchy too, but there is something about the hot bacon grease and wilted lettuce that appeals to a lot of people.

Quoted from Spring

Yes, I like it crunchy too, but there is something about the hot bacon grease and wilted lettuce that appeals to a lot of people.

Hopefully not people here

I think it's the salty/greasy combo that makes bacon grease so appetizing. Cooking in salted butter is similarly delicious. If I'm cooking with ghee or olive oil, I'll usually add sea salt to the dish.

I will add different kinds of lettuce, sliced thinly, into my cooked ground sirloin or chuck when preparing to use for like a sloppy joe in a bowl, or chili with different compliant beans, (black, black eyed peas, greath northern) I also add baby spinach whole, it all wild from the heat.

Or I use the lettuce leave instead of bread, but roll like a burrito.

Quoted from Possum

Hopefully not people here

That's a given! Makes me shudder to think about bacon grease!!

Quoted from ruthiegirl

I think it's the salty/greasy combo that makes bacon grease so appetizing. Cooking in salted butter is similarly delicious. If I'm cooking with ghee or olive oil, I'll usually add sea salt to the dish.

I certainly agree with you about the salt and ghee! Yummy!

Quoted from Spring

That's a given! Makes me shudder to think about bacon grease!!

On the "brussels sprouts" thread just now, people are posting about bacon with brussels sprouts. Someone mentions turkey bacon. I've on occasion enjoyed turkey bacon, actually.

Quoted from san j

On the "brussels sprouts" thread just now, people are posting about bacon with brussels sprouts. Someone mentions turkey bacon. I've on occasion enjoyed turkey bacon, actually.

I know, I was reading about the Brussels sprouts. Somehow, I just don't trust the ingredients in turkey bacon. Or turkey sausages, either, for that matter. Cayenne pepper lurks in some of the stuff and black pepper does too. Both nearly kill me.

Quoted from Possum

Hopefully not people here

oh yes   after 13 years on BTD I still havent given up organic bacon   IT is soooooo much part of danish cuisine and since I have no real reaction to it - it is part of my 10-20 % less ideal food together with olives and avocados.

Back to lettuce.
I used to make a very yummy high summer dish
I took new onions
new carrots
new peas
mint and cos/romaine salad.
It a pot with butter( we only have salted )
put the new onions and carrots untill almost tender
- then add peas, mint and  lettuce
- and cook until wilted
- taste amazing with new potatoes ( neutral for me or a piece of bread.

Quoted from Henriette Bsec

it is part of my 10-20 % less ideal food

Never heard of that. Your own private system?

Quoted from san j

Never heard of that. Your own private system?

Jep- being healthy -I decided that I wont stress over minor avoids
- most days I have no avoids- pther days like today I had a small slice of organic parma ham
Life has to be good and with no regrets

Quoted from Henriette Bsec

Jep- being healthy -I decided that I wont stress over minor avoids
- most days I have no avoids- pther days like today I had a small slice of organic parma ham
Life has to be good and with no regrets

We seem to have yet more in common...


Now: Favorite lettuces, everyone?

I grew several bitter lettuces in the green house this winter. So when it started to get hot I needed to use it up quick.  I started dropping it on top of my mixed steamed veggies. The pepper cress, was great for the mix.  I also had dandelion, some leaf lettuces and arugula in the mix as well.

The frozen veggie mix has yellow squash, zucchini, peas, carrots, onion, peppers, and water chestnut.

I use sea salt, paprika, turmeric, garlic, spirulina as spices, and a home made Italian herb mix  

Sounds like Romaine Lettuce is the best sort for a source of a lot of different digestive enzymes

After cooking most of the stir fry, I turn the ring off (electric *sigh*) slice thin strips of romaine lettuce on the meat veggie combo in the pan, and continue stiring until the lettuce begins to shrink.

Delicious!  

To make irresitable food you could deep fry your food in salted ghee.

I don't - on the basis that what I do not start, I will not be forced to stop.