Seasons/Availability
Green Oak Leaf lettuce is available year-round.
Current Facts
Green Oak Leaf lettuce is a variety of lettuce, scientifically known as Lactuca sativa and is commonly referred to as “Lollo”. It is believed to have originated in Europe or Asia Minor. Green Oak Leaf lettuce is primarily used for fresh eating but can also be cooked.
Nutritional Value
Green Oak Leaf lettuce contains vitamins A, B2 (riboflavin), C, E, and K; folate; fiber; beta-carotene; calcium; potassium; magnesium; iron; zinc; phosphorous and healthy Omega-3 fatty acids. The leaves are low in calories with an average of seven per cup.
Safety/Storage Instructions
It’s best to store Green Oak Leaf lettuce in a plastic bag or sealed container in the refrigerator. It should be used within five days of purchase for optimal freshness. The leaves should be washed and carefully dried before consuming.
To make sure Green Oak Leaf lettuce is safe to eat, it is important to check labels for any potential allergens like peanuts, wheat, milk, fish or soy that may have been utilized during the growing process. Additionally, it’s always best to buy organic when possible since this will ensure no chemicals were added during production.
It is also important to note that because Green Oak Leaf lettuce is a living plant, insects and other pests should be checked prior to eating. If necessary, it can be soaked briefly in a bowl of cold water with 1 tablespoon of salt or vinegar to help remove any bugs that may be present.
Cooking/Preparation Tips
Green Oak Leaf lettuce is commonly used in salads, sandwiches and wraps. It can also be added to soups, stews and stir-fries as a flavorful garnish. To bring out the full flavor of Green Oak Leaf lettuce, it should be lightly dressed just before serving. For added texture, it can be served with crunchy vegetables like radishes or cucumbers.
Green Oak Leaf lettuce can also be cooked using light steaming or sautéeing techniques for a tasty side dish. The leaves should be washed and dried prior to cooking to prevent sogginess. When steaming, cook the lettuce in a large pot of boiling water for 1-2 minutes until wilted. For sautéeing, heat cooking oil in a skillet over medium-high heat and add the leaves to the hot oil. Cook for 3-4 minutes until lightly browned and season with salt and pepper before serving.
