Braised Lettuces

Directions

1. 1
   PREHEAT OVEN TO 350F (180C).
2. 2
   Trim and discard the outer leaves from the escarole, leaving the lighter green center.
3. 3
   Cut in half from root to tip.
4. 4
   Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to tip.
5. 5
   Heat the olive oil in a large skillet over medium heat and add the lettuces.
6. 6
   Cook until golden on both sides.
7. 7
   If lettuces don't fit in the skillet, perform this operation in batches.
8. 8
   Add garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven and cook 15 minutes.
9. 9
   Transfer the skillet to the stove top and remove the lettuces.
10. 10
    Let cool on a plate.
11. 11
    Press the lettuces and add any braising liquid to the skillet.
12. 12
    Add the cream and cook until the liquid becomes saucelike.
13. 13
    Pour into a bowl and let cool.
14. 14
    To serve, cut halves of Boston lettuce and escarole in half.
15. 15
    Arrange all lettuces on a platter and pour the sauce over the top.