Lettuce and Bacon

6 small heads of romaine lettuce
1/2 pound bacon, diced
1 large onion, minced
1 large tomato, peeled and seeded (optional)
fresh ground pepper
sprinkling of a favorite herb: basil, thyme or marjoram
chicken broth or water (if necessary to prevent scorching)

Trim the romaine heads, but leave them whole. Wash thru several changes of cold water, shake dry, Plunge the lettuce into a large saucepan filled with boiling water, and cook for about 2 minutes. Do not overcook, the lettuce must remain firm. Drain and lay in a strainer to allow the lettuce to drip excess moisture. Dry between paper towels. In a fry pan, cook bacon until crisp. Pour off about 2/3 of the fat in the pan. Add the onion and the tomato, and cook, stirring constantly, until onion is tender. Add the lettuce, season with pepper, and sprinkle with your herbs. Cook covered over low heat for about 10 minutes, check for dryness, if necessary, add a little broth or water, 1-2 tbsp. at a time, to prevent scorching. The cooked lettuce should be dry. Serve very hot, 4-6 servings.

From: Nika Hazelton's Way with Vegetables