Braised Lettuce

Directions

1. 1
   Trim about 1/2 inch of stem and many outer leaves from lettuce heads, leaving tight, fairly firm centers about the size of large lemons.
2. 2
   Reserve about 15 unbruised outer leaves.
3. 3
   Rinse lettuce heads and leaves, and shake lightly to remove excess water.
4. 4
   Grease bottom and sides of a heavy 3-quart casserole with 1 tablespoon butter.
5. 5
   Line casserole bottom and sides with outer leaves.
6. 6
   Place trimmed heads standing up snugly in casserole.
7. 7
   Dot with remaining butter, season with salt and pepper, cover and place over very low heat until lettuce is tender when poked in center with a small knife, about 1 hour.
8. 8
   Swirl casserole from time to time to keep butter emulsified.
9. 9
   Remove lettuce to a serving dish.
10. 10
    Discard loose leaves.
11. 11
    Swirl sauce in pan, whisk in lemon juice, check seasoning and spoon sauce over lettuce.
12. 12
    Serve.