1/4 cup Water1 teaspoon Olive oil1/4 teaspoon Salt5 cloves Garlic, thinly sliced8 cups loosely packed, torn Romaine lettuce (about 1 head)2 teaspoons Balsamic vinegar
Combine first 3 ingredients in a large Dutch oven; bring to a boil. Add garlic; cover, reduce heat, and simmer 10 minutes or until tender. Add romaine; toss well. Cover and cook over low heat 3 minutes, stirring once. Cook, uncovered, an additional 30 seconds or until liquid is nearly evaporated. Add vinegar; stir well. (Serving size: 1/2-cup).
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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