romaine hearts
oil
freshly ground black pepper
Cut romaine heart in half, leaving the stem intact to hold it together. Rinse the leaves and shake out excess water. Pour about 1 to 2 T oil into a pan (I like grapeseed), and place the pan over medium heat on stove. Once the pan is warm, place the cut romaine heart in the pan and cook for 3 minutes on each side. Sprinkle with pepper and/or other desired seasonings.
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