Lettuce recipes for more than salads

When we think of lettuce in salads, it is difficult to think that this plant can give you a different treatment to serve them as a salad, it is not that salads are not interesting or slightly varied, but occasionally we would like to rethink the way consumed and not all lettuce varieties are prepared or provide the same flavor. It is one of the vegetable which was privileged domestication by man, it can give many things for your shades into bitter, acidic or incomparable freshness allowing great games in the kitchen sometimes.

Pickled, cooked or raw, lettuce should not only be seen as a green material that fills our stomachs when we reduce our intake to lose weight, it can be much more interesting than that. The most important nutrients that different varieties of lettuce provide are vitamin A and potassium, and of course an important source of fiber. Here we share three recipes that I hope that at least help you think of lettuce as more than salad, bon appetit:

Braised lettuce rolls filled with meat and vegetables

Ingredients

• 6 Endives
• 1/2 Onion
• 2 Carrots
• 1 Zucchini
• 1 liter of chicken broth
• 3 tbsp. of Vegetable oil
• 250 gr. of Ground beef
• Salt amount sufficient
• Pepper

Preparation

1. Finely chop the onion as carrot and zucchini; need to be chopped in this way to make it much easier to fill the endives.
2. Sauté the chopped onion so becomes slightly transparent.
3. Add the carrots and continue to sauté until they are slightly soft.
4. Add chopped zucchini and continue to sauté, this should take a couple of minutes.
5. Add the ground beef and season with salt and pepper, cook until the meat is tender and well cooked.
6. Wash and clean endives very well between leaf blade and to remove any dirt. Cut off the stem and leaves.
7. Once the leaves are detached, place some filling, cover with another leaf if necessary cover with one more to prevent the filling from falling out.
8. Place them carefully in a deep pan and accommodate around.
9. Add the chicken broth until it covers only half the endives. Simmer over low heat for a few minutes.
10. Cover the pan with a lid or with foil, continue cooking until the leaves are tender.
11. Serve hot.

Green Soup with lettuce and peas

Ingredients

• 1 Romaine lettuce
• 1/2 Onion
• 1 cup of peas
• 1 tbsp. of Mint
• 4 Potatoes or fries
• 6 cup of Vegetable or chicken broth
• Salt
• Pepper

Preparation

1. Peel potatoes and cut into quarters, do the same with the onion.
2. Pour the vegetable broth or chicken stock until boiling.
3. Add potatoes and onions until soft.
4. Clean and cut lettuce and reserve to add the remaining ingredients.
5. Add peas and lettuce to soup to simmer for a few minutes until the peas are tender.
6. Blend or process soup, in parts place for it in the blender to prevent spillage and blend with a little broth, to add more broth depending how thick you want the soup.
7. Return to heat and cook for a few more minutes until soup thickens and acquires a soft and smooth texture.
8. Season with salt and pepper and serve decorated with some mint for added flavor.

Thai lettuce rolls

Ingredients

• 1 Iceberg lettuce
• 3 tbsp. of Roasted peanuts
• 2 tbsp. of Mint
• 1/4 cup of Coriander
• 1 Jalapeno or serrano chile
• 1/2 tsp. of Fresh Ginger
• 1 Lemon
• 2 Chicken breasts
• 1/2 Onion
• 1 clove of garlic
• Salt amount sufficient
• Pepper

Preparation

1. Fillet onion and finely chop the garlic.
2. Cut chicken into thin strips and season with salt pepper and sauté in a little oil, add the garlic and onions and sauté a few minutes more.
3. Finely chop the herbs: cilantro and mint.
4. Slice jalapeno, remove seeds and chop finely. If you prefer a spicier flavor you can leave the seeds.
5. Combine all ingredients except lettuce, add lemon juice and let stand.
6. Wash and clean lettuce, cut separating lettuce leaves.
7. Place the filling in the leaves.
8. Serve with hot sauce or sweet and sour sauce.

(3 votes, average: 4.33 out of 5)

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