Tonight I’m looking at the Pasta Mediterranean and clean kitchen and trying to decide if I’m going to be lazy and pop it in the micro. I have a bag of spinach in the fridge and some lentils, so I think I’ll go for a quick prep. A sturdier green is much nicer, like my favorite, collard greens.
Start with a mirepoix
onions, carrots celery, chopped and sautéed in olive oil with some fresh or dry herb – parsley sage rosemary and thyme or whatever you have. Collard greens are often make with ham hocks in the south to give them a smokey flavor. While I enjoy ham hocks, there is something off putting about the smokey flavor for me. In lieu of that, try some powdered cumin, burning it just slightly before adding your wine and tomatoes.
deglaze with white wine
Add a couple of tomatoes if you have them and add:
1C Lentil, washed and picked over.
3C stock, broth or water.
Cook for 35 minutes (I just made that up but about right) until the lentils are tender and add your washed greens. Don’t over cook.
Season with salt and pepper.