Butter lettuce

Remove any damaged or wilted outer leaves and gently separate the remaining leaves from the base. Rinse the leaves carefully under cool running water, paying attention to the folds where dirt may collect. Because butter lettuce bruises easily, handle it gently and avoid soaking it for long periods. Dry the leaves thoroughly using a salad spinner or by patting them dry with clean kitchen towels. The leaves can be left whole for lettuce wraps or cups, or torn into large pieces for salads.

Butter lettuce pairs well with ingredients that complement its mild flavor and delicate texture. Fresh vegetables such as cucumbers, tomatoes, radishes, carrots, and avocados add flavor and crunch, while fruits such as pears, apples, strawberries, and citrus provide sweetness and brightness. It also works well with chicken, turkey, shrimp, salmon, eggs, and tofu. Creamy cheeses such as goat cheese, feta, and blue cheese add richness, while nuts, seeds, and croutons provide texture. Lemon juice, olive oil, mild vinaigrettes, honey, mustard, fresh herbs, garlic, and sesame-based sauces are also excellent pairings.

Sautéing: Tear or cut butter lettuce into large pieces and heat a small amount of olive oil or butter in a skillet over medium heat. Add garlic, shallots, or other aromatics, then add the lettuce and cook for 1-2 minutes, tossing gently, until the leaves are lightly wilted. Season with salt, pepper, lemon juice, or fresh herbs to taste.

Stir-Frying: Heat oil in a wok or large skillet over high heat and add garlic, ginger, or other aromatics. Add the butter lettuce and stir-fry for 1-2 minutes, just until the leaves begin to wilt. Because butter lettuce is delicate, avoid overcooking it. Season with soy sauce, sesame oil, or other desired seasonings.

Braising: Place whole leaves or large pieces of butter lettuce in a shallow pan with a small amount of broth, water, or wine. Add butter, olive oil, garlic, or herbs, cover, and cook over low heat for 2-4 minutes, until the leaves are tender and gently softened.

Grilling: Keep a small head of butter lettuce mostly intact and cut it in half through the core. Brush the cut sides lightly with olive oil and season with salt and pepper. Grill over medium-high heat for 1-2 minutes, until lightly charred and just beginning to wilt. Serve immediately with lemon juice, a vinaigrette, or a sprinkle of cheese.