Braised Lettuce

• 8 well-rounded heads bibb or Little Gem lettuce
• 8 tablespoons unsalted butter
• Salt and freshly ground black pepper
• Juice of 1/2 lemon

1. Trim about 1/2 inch of stem and many outer leaves from lettuce heads, leaving tight, fairly firm centers about the size of large lemons.
2. Reserve about 15 unbruised outer leaves.
3. Rinse lettuce heads and leaves, and shake lightly to remove excess water.
4. Grease bottom and sides of a heavy 3-quart casserole with 1 tablespoon butter.
5. Line casserole bottom and sides with outer leaves.
6. Place trimmed heads standing up snugly in casserole.
7. Dot with remaining butter, season with salt and pepper, cover and place over very low heat until lettuce is tender when poked in center with a small knife, about 1 hour.
8. Swirl casserole from time to time to keep butter emulsified.
9. Remove lettuce to a serving dish.
10. Discard loose leaves.
11. Swirl sauce in pan, whisk in lemon juice, check seasoning and spoon sauce over lettuce.
12. Serve.

bibb, unsalted butter, salt, lemon

Taken from cooking.nytimes.com/recipes/11450 (may not work)