Braised iceberg lettuce

Ingredients for 2 servings:

• 1 iceberg lettuce
• 1 peach(s) , from the can
• 1 garlic clove(s)
• 1 shallot(s)
• 4 tomatoes
• 1 pinch(s) of sugar
• Salt
• pepper
• 3 tbsp olive oil, for frying
• 20 g Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Iceberg lettuce with peach and tomatoes

To prepare, quarter the tomatoes, peel the onions and garlic, and chop the lettuce into small pieces (like you would braise cabbage). Next, add the oil to a non-stick pan and heat. When the oil is hot, add the lettuce. While the lettuce is sautéing for about 1 minute, chop the onions and garlic into small pieces (if you’re not that quick, you can do this beforehand). To prevent the lettuce from burning, toss the pan occasionally. Add the onions and garlic to the pan and season with a little salt, pepper, and the sugar. Then add the tomatoes to the pan and grate the Parmesan cheese into the pan so that it can absorb the liquid. Remove the salad from the heat and serve. Finally, add half a peach to each serving.