| 1/4 cup | Water |
| 1 teaspoon | Olive oil |
| 1/4 teaspoon | Salt |
| 5 cloves | Garlic, thinly sliced |
| 8 cups | Loosely packed, torn romaine lettuce (about 1 head) |
| 2 teaspoons | Balsamic vinegar |
Combine first 3 ingredients in a large Dutch oven; bring to a boil. Add garlic; cover, reduce heat, and simmer 10 minutes or until tender. Add romaine; toss well. Cover and cook over low heat 3 minutes, stirring once. Cook, uncovered, an additional 30 seconds or until liquid is nearly evaporated. Add vinegar; stir well. (Serving size: 1/2-cup).