Panned Lettuce Onions And Capers Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 4 small white onions, peeled and chopped fine | ||
| 2 heads iceberg lettuce, romaine, or escarole or 4 heads Boston lettuce, washed and shredded medium fine | ||
| Water | 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Capers | 3 Tablespoon | |
| Pepper white | 1 Pinch | |
Directions
MAKING
1. In a saucepan, melt butter over moderate heat
2. Add onions and sauté for 5-8 minutes until lightly colored.
3. Add lettuce, water, and salt.
4. Cover, reduce flame and steam lettuce for 4-5 minutes until wilted and soft.
5. Season with pepper and add capers and toss.
SERVING
5. Turn into a serving dish or serve on the plate as a side dish.
1. In a saucepan, melt butter over moderate heat
2. Add onions and sauté for 5-8 minutes until lightly colored.
3. Add lettuce, water, and salt.
4. Cover, reduce flame and steam lettuce for 4-5 minutes until wilted and soft.
5. Season with pepper and add capers and toss.
SERVING
5. Turn into a serving dish or serve on the plate as a side dish.
Chef
