sautéed lettuce

various days

This is the same meted I use to cook whole spinach. Use butter or olive oil, or just 1 cup of water.

Stir-frying lettuce is probably not very realistic, because it contains so much water. Starting in hot oil does add some extra flavor.

I used walmart's ‘spring lettuce mix.’ This lettuce mix has a strong flavor with some bitterness. The liquid in the picture is so dark because of the red lettuce in the mix.  Just like spinach, there is not much left after wilting the leaves.


Pic1: sautéed lettuce
Pic2: draining the liquid with a colander



This is what you need for 2 servings:

  • 1 lb. lettuce mix
  • butter / olive oil


  • Heat 2 tbsp. olive oil. Add the lettuce. Stir for a few minutes over high heat. Reduce heat. Cover and simmer over low heat until completely wilted.
  • Serve and enjoy.

b. refried lettuce / cabbage


Boiled in soup first, then refried stovetop in a frying pan to give it more color and extra flavor.

This is very different from boiled, sautéed and roasted lettuce or cabbage.


This is what you need for 2 servings:

  • 1/2 cabbage
  • 1/2 iceberg lettuce head
  • S&P
  • olive oil
Pic3: refried lettuce & cabbage



Pic4: boiled cabbage
Pic5+6: coiled iceberg lettuce, whole and cut


Pic7: refry / stir-fry ...
Pic8: ... until dark brown.
Pic9: served with meatballs.