This is a wonderful comfort food that you don't have to feel guilty about. Lentils are good for you, but cooked this way they are comforting and warm.
2/3 cup brown lentils
2 tsp fresh parsley (diced)
2/3 red bell pepper (chopped)
1 2/3 cups stock (vegetable or chicken)
handful of fresh spinach (torn into small pieces)
2/3 small sweet onion (chopped)
1 bay leaf
olive oil
balsamic vinegar
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Pour about a tablespoon of olive oil in a small pot over medium heat. Cook the onions until lightly browned and translucent. Add the bay leaf and lentils, stir to combine and cover with oil. Add the stock and bring to a boil. Reduce heat to low. Cook for 40 minutes or until lentils are tender. Remove from heat. Add spinach and bell peppers, stir to combine. Sprinkle with balsamic vinegar for flavor. Serve warm.
Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts
Sunday, May 27, 2012
Monday, October 17, 2011
Braised greens
A great dish to put on while you are so immersed in a novel that you can't bear to cook. A few minutes up front and then a good 40 minutes to read!
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INGREDIENTS:
2-3 cups dark leafy greens (kale, collards, spinach, etc)
3/4 cup chicken broth/stock (or water with bullion dissolved)
2 strips of bacon
1/2 sweet onion or red onion, cut into rings or thin strips (not diced or chopped)
Large saute pan with lid
DIRECTIONS:
Start your pan over medium-high heat, cut the bacon strips into one inch chunks and fry them in the pan until they are crispy, do not drain.
While the bacon is frying, chop up the onion. When the bacon is crispy, add the onion and saute until it is translucent and edges are browned. The key is to let it fry for a bit before stirring it, give it time to brown between stirs.
Add the greens in small batches, stir and coat with the bacon, while allowing them to wilt before adding more. When the greens have all been added, stir in the chicken broth and turn the heat down to medium-low.
Cover and cook for 35-40 minutes (you can read during this part, no maintenance necessary). When the time is up, taste the greens. They should still be green and tasty, not gray or slimy.
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INGREDIENTS:
2-3 cups dark leafy greens (kale, collards, spinach, etc)
3/4 cup chicken broth/stock (or water with bullion dissolved)
2 strips of bacon
1/2 sweet onion or red onion, cut into rings or thin strips (not diced or chopped)
Large saute pan with lid
DIRECTIONS:
Start your pan over medium-high heat, cut the bacon strips into one inch chunks and fry them in the pan until they are crispy, do not drain.
While the bacon is frying, chop up the onion. When the bacon is crispy, add the onion and saute until it is translucent and edges are browned. The key is to let it fry for a bit before stirring it, give it time to brown between stirs.
Add the greens in small batches, stir and coat with the bacon, while allowing them to wilt before adding more. When the greens have all been added, stir in the chicken broth and turn the heat down to medium-low.
Cover and cook for 35-40 minutes (you can read during this part, no maintenance necessary). When the time is up, taste the greens. They should still be green and tasty, not gray or slimy.
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