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Braised Romaine Lettuce

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At my kitchen we're working on a dish with braised romaine but no one is happy with the color of the final product (kind of a greenish-gray). It's tasty but not a feast for the eyes. I'd like to see it a deep, or even lighter green. Any suggestions?

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  1. Have you tried adding a pinch of baking soda to the braising liquid?

    1. You don't have much of a chance with that one. You could try little gem lettuce and probably get better results.

      1. I think if you grill it briefly you might have better luck color-wise.

        1. What are you braising it in? I had major dental surgery a while back and resorted to lightly steaming in the MW (I know, but I was craving a salad). It turned brighter shade of green if I remember correctly.

          1. From what I understand, green vegetables in general turn green due to either the presence of an acid (lemon juice, wine, vinegar, etc.), or overcooking. The presence of a base (baking powder) counter-acts this to some degree.

            3 Replies
            1. re: dagwood

              You did mean "LOSE their green color", did you not? Or "turn grey"?

              It takes a pretty tough leafy vegetable to keep its green through the braising process; the darker brassicas are about the only ones I can think of. I think 8ip might have the best solution - grill it, then give it a fast braise, just a finishing toss in fat and a quick steam really. I'd prefer to stay away from the baking soda just on dietary grounds.

                1. re: Will Owen

                  I'll try the quick grill and get back to you. thanks for all the great responses.

              1. How about trying escarole?