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Golden Braised Lettuce with Herb Jus

Golden Braised Lettuce with Herb Jus

Golden Braised Lettuce with Herb Jus features tender Green Leaf lettuce from LivFarms, slowly braised and finished with a warm herb-infused jus. Discover a fresh comforting way to enjoy lettuce with this Golden Braised Lettuce recipe. Each wedge is gently seared until golden and tender, then bathed in a warm herb-infused jus that enhances the creamy texture and nutty depth of the greens. This plant-forward dish transforms everyday lettuce into a warm and elegant salad experience.
Crisp Red Leaf lettuce ribbons are added just before serving to bring a vibrant pop of color and refreshing crunch. A sprinkle of fresh thyme delivers an aromatic finish that lifts every bite. The gentle braising process draws out deep flavor and creates a soft, satisfying texture in each leaf.
Serve this braised lettuce as a nourishing plant-based entrée or a refined seasonal side. The recipe highlights fresh, farm-grown greens in a new and memorable way. It is ideal for cozy dinners, special occasions, or anytime you crave something warm and vegetable-forward.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Salad
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head Green Leaf lettuce
  • 1 small heart Romaine lettuce
  • 1/2 cup Red Leaf lettuce
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup vegetable broth
  • 1 teaspoon fresh thyme leaves
  • 1 small shallot
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon crispy French onions
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Lemon-Thyme Vinaigrette (for serving, optional)

Equipment

  • Chef’s knife
  • Cutting Board
  • Large skillet or sauté pan with lid
  • Tongs
  • Small bowl
  • Vegetable peeler

Method
 

1. Prepare Lettuce:
  1. Cut the Green Leaf and Romaine lettuce heads into quarters, keeping cores intact for easier handling. Slice Red Leaf into thin ribbons and set aside.
2. Sear and Braise:
  1. Heat olive oil and butter in a large skillet over medium-high. Add the shallot and sauté until fragrant, about 1 minute. Place lettuce wedges cut side down in the skillet and cook for 2–3 minutes, until golden. Flip to sear the other cut side for 2 minutes more.
3. Simmer in Broth:
  1. Pour vegetable broth into the skillet and sprinkle with thyme leaves, salt, and pepper. Lower heat to medium, cover, and simmer for 5–7 minutes until the lettuce is tender but not falling apart.
4. Finish and Plate:
  1. Remove wedges from the skillet and arrange on a serving plate. Spoon some warm broth and shallots over the top. Scatter Red Leaf ribbons and crispy French onions over the wedges. Drizzle with lemon juice and add fresh thyme for garnish.
5. Serve:
  1. Serve immediately, with Lemon-Thyme Vinaigrette on the side if desired.

Notes

Thyme is prized for its earthy, minty flavor and delicate fragrance. Use only the leaves, stripped from woody stems, and add most during cooking to infuse the broth, reserving some fresh for a final aromatic lift. Thyme pairs beautifully with braised vegetables, elevating savory notes and adding subtle brightness.
Thyme is a source of vitamin C, iron, and antioxidants that may help reduce inflammation and support immune health (International Journal of Food Sciences and Nutrition, 2015). Its essential oils have been studied for antimicrobial and soothing properties. Adding fresh thyme just before serving preserves its volatile oils and enhances both aroma and nutrition.