Recipe: Collards, Carrots, and Lentils
from Darya Pino
Collards, Carrots and French Green Lentils
- 4-5 collard leaves
- 4-5 medium carrots
- 1/2 cup French green lentils, cooked
- 1 small leek
- 1 clove garlic
- olive oil
- sea salt
- lemon juice (optional)
- chopped parsley (optional)
If you are making your lentils from scratch, quickly pick through them for pebbles, give them a rinse then boil them in excess water with a pinch of salt for 20-30 minutes, until tender. Start them boiling as soon as you step into the kitchen and start cooking your vegetables at least 15 minutes after you turn them on.
In the mean time clean and chop your leek and mince your garlic. Peel and slice your carrots at a sharp angle to maximize the surface area for cooking. Clean your collard leafs, chop off the stems then stack them on top of each other in a pile. Cut into one inch squares, removing any sections that have thick pieces of stem.
Heat a pan on medium heat, then add olive oil. When the oil swirls easily in the pan, add the leeks and allow to cook for 1-2 minutes, until the pieces break up and become tender and translucent. Add carrots and stir. Cook 2 minutes, then add collards. Sprinkle with sea salt and continue to cook, stirring occasionally.
Be careful with your heat when pan frying collard greens–don’t let it get too high. The leaves easily trap steam from cooking, and they can jump out of the pan onto the floor. They make a loud popping sound too, which is very exciting. If it makes you feel safer, you can cover the greens for the first minute or two while they soften.
Shortly after the collards turn bright green from cooking (4-5 minutes), clear a space in the center of the pan and add your minced garlic in a single layer (you can add a touch more oil if necessary). Let garlic cook 30 seconds or so until fragrant, then add the lentils and mix with the other vegetables. A squeeze of lemon juice, zest or a dash of vinegar is a good addition here, if you like. A sprinkle of your favorite herb, e.g. Italian parsley, basil or thyme, adds depth and complexity if you have them around.
Continue cooking 3-4 more minutes, stirring every 30 seconds. If you are using cold lentils, cook until warm. Adjust salt and serve.
This dish is wonderful as a main course, by itself or with brown rice. It can easily be scaled to accommodate a large crowd if you have a big enough pan.
Posted: to Recipes on Thu, Oct 11, 2012
Updated: Thu, Oct 11, 2012