Best 7 Sautéed Romaine With Beans And Rice Recipes

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

SAUTéED ROMAINE WITH BEANS AND RICE

Steps:

• 1. Prepare rice as directed Place 2 tablespoons of olive oil in a large frying pan. Add the garlic and the chopped Romaine. Cover and gently heat the pan for a few minutes until the Romaine is gently wilted. Add the beans and seasonings and toss. Plate the rice; add the Romaine, squeeze of lemon and toss.

SAUTéED ROMAINE WITH BEANS AND RICE RECIPE - (4.1/5)

Steps:

• Prepare rice as directed Place 2 tablespoons of olive oil in a large frying pan. Add the garlic and the chopped Romaine. Cover and gently heat the pan for a few minutes until the Romaine is gently wilted. Add the beans and seasonings and toss. Plate the rice; add the Romaine, squeeze of lemon and toss.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

SAUTEED ROMAINE WITH BUTTERED CRUMBS

Steps:

• 1. Cut the romaine crosswise at 1/4" intervals. Discard the hard base but do include the ribs in the dish. Wash and drain well, leaving some water clinging to the romaine. A salad spinner works well for this.
• 2. Peel the garlic cloves and prepare in accordance with how strong a garlic flavor is desired. For a gentle garlic flavor that allows the flavor of the lettuce to star, cut each clove in half lengthwise. For a stronger garlic flavor, thinly slice, chop or crush the garlic.
• 3. Melt the butter over medium-heat in a large skillet, uncovered. Add the garlic, cut-side down if using halved cloves. Stir to flavor the butter with the garlic. Add the bread crumbs and cook about 1 minute, stirring constantly, to lightly toast.
• 4. Add the romaine, toss to coat with the butter and crumbs. Cover and saute about 5 minutes, stirring occasionally to prevent browning.
• 5. Remove garlic if using halved cloves. Serve immediately.

SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC

Steps:

• Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
• Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

STEWED ROMANO BEANS WITH TOMATOES

Steps:

• Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
• Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
• Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.