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How to Cook Iceberg Lettuce

author image Susan Brassard
Susan Brassard writes about natural health-related topics, complementary and alternative medicine and issues relative to a holistic approach to the aging process. Following a career in business and finance, she obtained a Master of Arts in gerontology and several certifications in energy therapies. She is the author of a workbook and resource guide for older adults.
How to Cook Iceberg Lettuce
Cooked iceberg lettuce makes a tasty and colorful addition to soups and stir-fry.

Although many people think of iceberg lettuce as strictly a salad green, cooked lettuce is a frequent component of Chinese and French cuisines. The least nutritious of the salad greens, iceberg lettuce contains 95 percent water as well as trace amounts of vitamins A and C. It is also a source of vitamin B6, thiamin and folate. To get the most nutritional value from your cooked iceberg lettuce, prepare it with a small amount of healthy oil, and avoid leaving any cooking liquids behind in the pan.

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Step 1

Remove the outside leaves from the head.

Step 2

Cut a thin slice from the bottom of the core and cut the head into quarters.

Step 3

Soak and swish the quarters in a commercial produce cleaner or a white vinegar and cold water bath.

Step 4

Rinse the leaves thoroughly under running water and place them in a colander to drain.

Step 5

Pat each section dry with paper towels.

Step 6

Sauté the lettuce quarters in the olive oil over medium heat until the outside edges turn golden brown.

Step 7

Add the vegetable broth to the skillet, cover and simmer the leaves for 10 minutes.

Step 8

Remove the lettuce quarters from the heat, and season them with salt, pepper and soy sauce to taste.

Step 9

Serve the cooked lettuce as an appetizer with crusty bread or as a side with an entrée of your choice.

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