Mustard Greens With Lentils

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Mustard Greens With Lentils - Indian

1 bunch Mustard greens, about 1 pound

Kosher salt

1 Bay leaf

3 cloves Garlic, peeled and lightly crushed

2 cups Lentils

3 tablespoons Extra-virgin olive oil

2 tablespoons Balsamic vinegar

2 tablespoons Minced shallots

1/4 teaspoon Freshly ground black pepper

3 ounces Crumbled low-fat goat cheese

 

 

 

 

1. Cut off bottom 1/2 inch of the mustard greens. Then, with the

bunch on its side, cut crosswise into strips, no more than 1/2-inch

wide at the bottom of the leaf and about 1 inch wide at the leafy

top. Wash in a tub of cool water. Drain.

 

 

2. In a 4-quart pot, bring 2 quarts of water and 2 teaspoons of

salt to a boil. Add mustard greens, cover and allow to return to a

boil as quickly as possible. Cook 7 minutes total, stirring once or

twice to cook evenly. With a skimmer, remove greens to a colander

to drain, saving the cooking water. Run cool water over greens to

retain color.

 

 

3. Add bay leaf, garlic, 1 teaspoon salt, and lentils to mustard

green broth. Bring to a boil and lower heat to simmer. Cook 20 to

25 minutes or until just tender. Drain, removing garlic and bay

leaf.

 

 

4. Meanwhile, gently squeeze out some of the moisture from the

mustard greens. Put in a mixing bowl. In a small bowl, mix olive

oil, vinegar, shallots, 1 teaspoon salt, and the black pepper.

 

 

5. Add cooked lentils to the mustard greens. Pour dressing over

and toss. Sprinkle with goat cheese. Serve warm.

 

Number of Servings: 8

 

Source: © 2006 Meals Matter

Formatted by Chupa Babi in MC: 10.27.06

 

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