| 1 | Preheat oven to 350°F. |
| 2 | Trim and discard the outer leaves from the escarole, leaving the lighter green center. |
| 3 | Cut in half from root to tip. |
| 4 | Trim and discard any discolored outer leaves of endive and boston lettuce and cut them in half from root to tip. |
| 5 | Heat the olive oil in a large skillet over medium heat and add the lettuces. |
| 6 | Cook until golden on both sides. |
| 7 | If lettuces don"t fit in the skillet, perform this operation in batches. |
| 8 | Add garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven and cook 15 minutes. |
| 9 | Transfer the skillet to the stove top and remove the lettuces. |
| 10 | Let cool on a plate. |
| 11 | Press the lettuces and add any braising liquid to the skillet. |
| 12 | Add the cream and cook until the liquid becomes saucelike. |
| 13 | Pour into a bowl and let cool. |
| 14 | To serve, cut halves of boston lettuce and escarole in half. |
| 15 | Arrange all lettuces on a platter and pour the sauce over the top. |
| 16 | Michael roberts - prodigy guest chefs cookboo |
