Wednesday, February 6, 2013

Braised Beef and Lettuce with Dill

Cooked lettuce. It's sweet and lovely. Please don't try to be a lettuce snob and substitute something darker like kale or dandelion greens in this dish. The whole point here is to have mild sweetness- this is a happy, smiley dish. It's a dish to make you feel cozy. You may watch re-runs of Happy Days or Mork and Mindy while you eat this, you may not discuss obscure 19th Century Russian literature or translate the works of Thucydides.


8 ounces of lean ground beef
1 tablespoon olive oil
1/2 cup of cherry tomatoes slices in half
1 small head green lettuce, or half of a normal sized one, roughly chopped
1/2 sweet onion, sliced thinly
2 tablespoons of sherry
1/2 cup warm water
salt and pepper
1 teaspoon dried dill (very important)

Over med-high heat, cook your ground beef in the olive oil until it is well browned. Add the sliced onions and salt and pepper to taste, and cook for another 2-3 minutes, still on med-high. Add the tomatoes, sherry and water. Let this bubble up, then stir in the dill and lettuce and turn the heat down to a low setting (like a 3) and cook for another 7-10 minutes. 

I took the picture before adding cheese, but if you are a dairy fanatic like I am, you can sprinkle on top a mild soft cheese, a dab of Greek yogurt, or a knob of Irish butter. 

This recipe serves two, with each serving adding up to only 325 calories, assuming you use lean beef and limit yourself to 1 ounce of goat cheese to top each serving. I am not suggesting you count calories, but you have to admit, that's a nice lunch for that caloric price!