Mustard Greens with Lentils

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Mustard Greens with Lentils

 

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

 

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 1inch wide at the leafy top.

Wash in a tub of cool water. Drain. 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.

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. 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. Add cooked

lentils to the mustard greens. Pour dressing over and toss. Sprinkle with goat

cheese. Serve warm. Serves 8.

 

 

 

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