ROMAINE, SPINACH & LETTUCE
Level 2
Dragon Sauce
Yields approximately 4 cups
- a Marlene Samuels creation -
Is your crisper overflowing with limp lettuce? Be a hairdresser to your greens. Cut off the wilted or soggy leaves and trim rusty spines. Then use your tired lettuce as the basis for this spicy green sauce with an Asian spin. Plate with curried chicken or halibut.
1 15 oz. can coconut milk
1 bunch tired romaine or leaf lettuce (approximately 2 cups)
4 cups tired spinach leaves
2 Tbsp. butter
3 cloves minced garlic
2 Tbsp. minced ginger
1 sliced scallion
- Open can of coconut milk, set in small bowl and put in the freezer for a half hour.
- Clean lettuce and spinach, removing soggy or discolored leaves. Tear remaining leaves into small pieces by hand. In a saucepan, heat up butter. Sauté leaves with garlic, ginger and green onions until translucent, about 5 minutes.
- Remove can from freezer, skimming 2 Tbsp. of thick cream off the top. Whisk cream into pan over low heat.
Storage tip: Remaining coconut cream can be stored in a sealed container for up to 2 months in the freezer.
Presentation tip: For a sophisticated look, pour 3 or 4 tablespoons of this green sauce in the center of a plate, and place your entrée on top.
