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Ingredients
¼ cup butter
1 bunch scallions, trimmed and cut into ¼-inch lengths
4 cups washed romaine or chicory (curly endive), chopped coarse
Juice of ½ lime, or as desired ⅛ teaspoon sugar, or as desired ¼ cup heavy cream
Salt and pepper as desired
Nutritional analysis per serving (2 to 3 servings)
6 grams carbs; 41 milligrams cholesterol; 163 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 3 grams fiber; 304 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter in a large skillet over medium heat and saute the scallions in it until just wilted, about 2 minutes. Add the romaine, raise the heat and saute, stirring constantly until the romaine begins to wilt. Add the lime juice and sugar and toss to mix.
- Step 2
Make a well in the center of the pan by piling the romaine against the sides of the pan. Allow the juices to boil down by about half. Add the cream to the center of the pan and allow it to boil down by half. Stir everything together to mix well. Season to taste with salt and pepper.
Private Notes