Romaine Hearts

Romaine hearts have our heart. Not only are they full of vitamins A and K, but they can be prepared in so many ways. Use whole leaves in place of bread for sandwiches and wraps, grill as an elegant main dish, or chop for a fresh, crisp salad–the possibilities are nearly endless!

organic romaine hearts
organic romaine hearts
3 count bag of Josie's Organics Romaine Hearts. 3 count bag of Josie's Organics Romaine Hearts.


Romaine hearts can be eaten raw or cooked.

For maximum freshness, wrap washed romaine loosely in paper towels and store in the refrigerator in a large, sealed plastic bag or airtight container.

Prior to consumption, remove leaves from the core, fill sink with cold water and submerge leaves to wash. Rinse leaves in cold running water to remove any remaining soil. Pat dry to remove excess moisture or use a salad spinner.


Romaine is an excellent source of vitamin A, vitamin K, and folate. It’s also a good source of dietary fiber, manganese, potassium, copper, iron, biotin, vitamin B1, and vitamin C.

Cumin-Crusted Mackerel and Pan-Braised Romaine Hearts


  • 4 6-ounce mackerel fillets (or any white, flaky fish with skin)
  • 1 Tablespoon cumin seeds
  • 1 Tablespoon fresh thyme leaves and a few branches to garnish
  • Zest of 1 lemon
  • 1½ teaspoons sea salt
  • ¼ teaspoon freshly cracked pepper
  • 3 Tablespoons olive oil
  • 6-8 cloves of garlic, thinly sliced
  • ¾ cup cherry tomatoes, sliced in half
  • 1 Josie's Organics romaine heart, bottom trimmed and cut into quarters long ways and then in half cross ways
  • Juice from 1 lemon
  • Sea salt and black pepper to taste

Serves 4

Lay the fish fillets on a double layer of paper towel and pat both sides dry.

In a small bowl, mix together the cumin seeds, thyme, lemon zest, salt and pepper. With a spoon or your fingers, sprinkle the mixture to coat each side of the fillets to create a light crust. Press into the fish until it holds. Reserve any leftover bits.

Heat the olive oil in a large nonstick skillet over medium-high heat until hot. Place the fillets skin side down. The skin will pucker and curl up. Use a flexible fish spatula or back end of a turner to flatten. The skin will relax in just a few seconds. Cook the fillets for 7-8 minutes until the bottom edges are brown. Use the spatula and flip the fillets. Let cook another 1-2 minutes until just cooked through, but not brown. Transfer to a plate and cover.

Bring the heat down to medium and let the pan cool for 1 minute. Add the garlic slices. Cook 1-2 minutes until they start to turn a light golden color. Scrape the bottom of the skillet with the spatula to release any of the brown bits. Toss in the romaine hearts and tomatoes along with any remaining bits of the cumin crust. Season with salt and pepper. Spoon the garlicky pan drippings over the romaine and tomatoes and cook 3-4 minutes until they are wilted and soft.

Place the fish fillets back in the pan. Spoon the drippings over the fish. Give a generous squeeze of fresh lemon juice. Season with salt and pepper and garnish with thyme sprigs. Serve immediately.

Total Fat
Saturated Fat