Lettuce is one of the most wasted food items there is.
So, on this Earth Day, Dana Williamson, founder and executive director of Wasteless Solutions joined us with a recipe that will mean less lettuce thrown out.
6 tbsp oil (suggest olive, grapeseed, avocado or walnut)
10 1/2 ounces assorted lettuces, including outer leaves and damaged leaves
2 large shallots, sliced into 3/4 in pieces
1 1/2 tbsp capers
1/4 c chopped dill pickles
3 tbsp dijon mustard
1. Place a large pan over high heat. When very hot, add 4 tablespoons of the oil. When the oil shimmers, add the lettuce. Let the lettuce cook, undisturbed, until the moisture has evaporated, about 2 minutes, then stir to redistribute. Do not burn the lettuce, but cook through and make sure the leaves become dry, approximately 3-4 minutes. The greens will absorb the oil. Transfer the lettuce onto a plate and chill in the refrigerator until very cold.
2. While the lettuce are cooling, return the large pan to medium-high heat and add the remaining 2 tablespoons of oil. Add the shallots and cook until translucent, 2 to 3 minutes. Scrape onto the same plate as the lettuce and cool both completely.
3. Combine the capers, pickles, and mustard in a food processor and pulse to chop, leaving the mixture chunky. Add the greens and process until a creamy paste or dip consistency forms. Season to taste with salt. Store in an airtight container in the refrigerator for 5-6 days. Jam can also be stored in freezer in air tight container for 2-3 months.
You can learn more great tips at: wastelesssolutions.org.