Sauteed Romaine Lettuce

Serves 8

 -3 T. extra-virgin olive oil
-1 small celery stalk, chopped
-pinch of red-pepper flakes
-2 heads (about 10 cups) romaine lettuce, trimmed and cut into 1-inch-wide strips
-Coarse salt and freshly ground pepper

Heat olive oil in a skillet over medium heat. Add garlic, celery, and red-pepper flakes.

Saute until celery is softened and golden, about 5 minutes.

Add lettuce, mixing and pressing it down to fit.

Season with salt and pepper.

Cover and cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10-12 minutes. Enjoy!

Adapted from Food From Many Greek Kitchens,  Tessa Kiros, 2011