Braised lettuce with garlic, olive oil and lemon

Lettuce is usually associated with fresh salads and warmer months, but in Portugal it continues to be grown and harvested during winter, especially more cold-resistant varieties. When it arrives in the box at this time of year, there’s often some uncertainty about how to use it, as the appetite for cold dishes fades.

This recipe comes from that need: showing that lettuce can also be cooked, gain comfort and texture, and still have a place at the table on colder days. It’s a warm, simple way to use lettuce, ideal for winter or for making the most of leaves that are already a little softer.

You’ll need:

• 1 whole lettuce (butterhead or red)

• 2 cloves of garlic

• Olive oil

• Salt

• Lemon juice or a splash of vinegar

• Optional: black pepper or chilli flakes

How to prepare:

• Wash the lettuce well and cut it into large pieces, including the more tender part of the core

• Heat a drizzle of olive oil in a pan and add the garlic (chopped or sliced)

• Let it cook gently, without browning too much

• Add the lettuce while still wet; it will look like a lot but will wilt quickly

• Season with salt and let it braise over medium heat for 5–7 minutes, stirring occasionally, until soft but still green

• Remove from the heat and finish with a few drops of lemon juice or vinegar

• Adjust seasoning and add black pepper or chilli flakes if desired

After the usual Christmas excesses, cooked lettuce works well as a lighter side dish, helping to balance meals and ease back into a lighter, more intentional way of eating.