Fried lettuce

I've never really experimented with cooked lettuce.  But last night I discovered it is awesome.  You need a Romaine or a Little Gem - something with both bite and tenderness, and sweetness.  I chopped the outer leaves and fried them in olive oil with salt and pepper, and I cut the heart in half and fried on both sides in the same pan.  The cooking brings out the sweetness; crunch is maintained in the stems but the leaves go floppy and absorb the seasoning.  Yum.  An especially good idea if the leaves have been in the fridge a bit long and gone a bit floppy.