Lettuce Rejoice and be Grilled

As summer continues, so does the grilling! I have seen some recipes for grilled romaine lettuce and was eager to give it a try. We have an abundance of greens in the fridge and I figured this would be a great way to use it up without having a regular salad night after night.

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Grilled Romaine (serves 4)

  • 1-2 heads of romaine lettuce
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder

Rinse the lettuce and dry with a baby towel or kitchen cloth. Trim off some of the floppy ends of the lettuce (about an inch from the top), then cut the entire head of lettuce in half right down the middle. Be sure not to cut off the bottom root so that the leaves stay together. Drizzle the lettuce halves with olive oil, salt, pepper, and garlic powder. Place the lettuce cut-side down on a hot grill for 1-2 minutes. You will start to notice the leaves beginning to char, flip on to the other side for another minute or two and you’re done!

Grilled Romaine: Tara Tested, Tara and family approved! I served the grilled lettuce with chicken and a black bean quinoa salad. What I loved about this meal was that it was an easy way to make half of my plate vegetables; the half-head of lettuce took up almost the entire plate. Dark leafy greens are nutrition superstars (packed with vitamins A and C, as well as folate and B vitamins), so if you’re looking for an easy way to get them on your plate, and more importantly into your mouth, give this recipe a try!

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