Food & Cooking Recipes Lunch Recipes Sauteed Romaine Lettuce 3.2 (119) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 20 mins Servings: 8 Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing. Ingredients 3 tablespoons extra-virgin olive oil 1 garlic clove, smashed and peeled 1 small celery stalk, chopped Pinch of red-pepper flakes 2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups) Coarse salt and freshly ground pepper Directions 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. Originally appeared: Martha Stewart Living, April 2012 Rate It PRINT