Here’s something different to do with lettuce, from India. Tamarind paste is made from the tart, dried pulp of an Asian shade tree, a member of the legume family. It’s readily available in the Indian food section of most urban supermarkets. Good subs are lemon juice, lime juice, or Worcestershire sauce, though try and get the real thing if you can.

3/4 c flaked or shredded coconut
1 3/4 c water
4 – 5 c coarsely chopped lettuce
1 – 2 t fresh chile peppers, seeded and chopped; or 1/2 – 3/4 t crushed red pepper flakes
1 t tamarind paste; or 1 1/2 t lemon or lime juice; or 1 t Worcestershire sauce
1/2 t ground cumin
1/2 t salt, or to taste

1. In a large skillet or wide saucepan, combine the coconut the water. Bring to a simmer, cover, and cook for about 5 minutes. minutes. Stir in the lettuce, cover,  and cook a few more minutes, until the lettuce is wilted and tender. Remove from heat. Let stand for about 5 minutes, then uncover and allow to cool for about 15 minutes.

2. Transfer to food processor and add remaining ingredients. Chop to a coarse consistency. Taste and adjust flavorings accordingly, if you so wish.