Directions:
- Using 4-inch long pieces of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom. In a large dutch oven, cook the bacon until crispy in the oil Add the shallots, cook for 2 minutes. Place the 6 tied heads of Romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each Romaine on a serving plate and se
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.46 Kcal (1074 kJ) | ||
| Calories from fat | 96.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Cholesterol | 14.87mg | 5% | |
| Sodium | 291.77mg | 12% | |
| Potassium | 1705.73mg | 36% | |
| Total Carbs | 23.89g | 8% | |
| Sugars | 8.59g | 34% | |
| Dietary Fiber | 12.72g | 51% | |
| Protein | 11.32g | 23% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 6.3mg | 35% | |
| Calcium | 214.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 33.81 Kcal (142 kJ) | ||
| Calories from fat | 12.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 16% | |
|---|---|---|---|
| Cholesterol | 1.96mg | 5% | |
| Sodium | 38.47mg | 12% | |
| Potassium | 224.9mg | 36% | |
| Total Carbs | 3.15g | 8% | |
| Sugars | 1.13g | 34% | |
| Dietary Fiber | 1.68g | 51% | |
| Protein | 1.49g | 23% | |
| Vitamin C | 3.4mg | 43% | |
| Iron | 0.8mg | 35% | |
| Calcium | 28.3mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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