Romaine With Scallions
- Total Time
- 15 minutes
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Ingredients
- ¼cup butter
- 1bunch scallions, trimmed and cut into ¼-inch lengths
- 4cups washed romaine or chicory (curly endive), chopped coarse
- Juice of ½ lime, or as desired ⅛ teaspoon sugar, or as desired ¼ cup heavy cream
- Salt and pepper as desired
Nutritional analysis per serving (3 servings)
163 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 304 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes