By Irene Hayton and Carol Song

For many people, cooking lettuce may sound bizarre, but this recipe really brings out the flavour of the lettuce and it’s great for adding leafy greens to your diet. The Romaine Stacks should be served immediately once they’re cooked. If you have an oven (convection, toaster or regular) at work, you can take the leftovers for lunch the next day and just assemble them before cooking.

Instead of ground turkey or tofu, you can use chopped cooked chicken breast (about one whole breast) or a 12 ounce (350 g) package of firm tofu, choppedjust add these when you add the tomato sauce and other ingredients. The amount of lettuce and cheese you will need depends upon the number of servings you make. The ground turkey/tomato sauce mixture will provide enough for 6 to 8 Romaine Stacks.

  • 2 teaspoons (10 ml) coconut oil
  • ½ onion, minced
  • 1 pound (500 g) lean ground turkey or 1 package ground tofu
  • 2 to 3 cloves garlic, minced
  • 1½ cups (375 ml) Tomato Sauce (see Eating Alive II) page 156) or use 1½ cups (375 ml) canned tomato sauce combined with ½ teaspoon (2 ml) each of basil and oregano
  • 3 pinches stevia
  • 2 or 3 sun-dried tomatoes, minced
  • ¼ teaspoon (1 ml) sea salt
  • 1 head romaine lettuce
  • grated part-skim mozzarella cheese or soy cheese

Heat a large saucepan over medium-low heat. Add the coconut oil and onion and sauté for 2 minutes. Add the ground turkey and garlic and cook until the turkey is no longer pink. Drain off any fat and return the pan to low heat. Add the tomato sauce, stevia, sun-dried tomatoes and sea salt and stir well. Simmer for 15 minutes.

Meanwhile, wash the lettuce leaves, keeping them whole. Shake off some of the water but don’t bother spinning or patting the lettuce dry.

Preheat the oven broiler. When the sauce is finished simmering, remove from the heat and begin building the romaine stacks. For each one, use 2 to 4 whole lettuce leaves, ranging in size (for large leaves, you’ll only need 2 layers; for smaller leaves, use 3 or 4 leaves). Place the largest leaf on a baking sheet, spread 1 to 2 tablespoons (15 to 30 ml) of sauce down the center of the leaf and sprinkle with a heaping teaspoon or two of cheese. Repeat the layers, using the smallest leaf for the top layer, and sprinkle with an extra teaspoon of cheese.

Broil on the bottom rack of the oven for 3 to 5 minutes, until the cheese is bubbly and the edges of the lettuce begin to wilt and/or turn brown. Sprinkle with sea salt and serve immediately. To make 6 to 8 servings at one time, arrange the lettuce stacks in a fan shape on a pizza pan. Note: These can also be grilled on a barbeque over low heat.

VARIATIONS
Mexican: Use mild salsa instead of the tomato sauce, stevia and sun-dried tomatoes, adding a pinch or two of cumin (to taste). Add 1 tablespoon (15 ml) of chopped fresh cilantro to the sauce once it has finished simmering. Substitute grated monterey jack cheese for the mozzarella and serve with low-fat plain yogurt and guacamole or sliced avocado for additional toppings.

Greek: Omit the basil. Add 1 to 2 teaspoons (5 to 10 ml) of minced fresh rosemary and sliced black olives (optional, to taste). Use mashed feta cheese instead of mozzarella.