This recipe calls for cooking the kales separately first so the greens keep more individuality. If you like the idea of the greens integrating into the lentils and melting down more, skip the part about removing them from the pot. Most recipes do not call for soaking lentils, but you can. This helps them cook faster, which means they don’t explode before they are tender, as well as making minerals more bio-available to the body. If you do not wish to soak your lentils, just rinse them and start the dish. This dish makes enough for generous servings plus some leftovers for lunch.
INGREDIENTS:
6-10 cups kale braising mix 1½ cups lentils (French or brown), picked over, rinsed, then covered with cold water in the morning and kept in a sealed container in the refrigerator until ready to use 5 cloves of garlic, peeled and minced 1 stalk celery, minced 1/3rd cup carrot, minced 3-4 spring onions, whites separate from greens, dice the whites and fine slice the greens 1 cup full-bodied red wine 5 cups light vegetable stock or water 1 teaspoon fresh thyme, marjoram, oregano, or a combination Salt and pepper to taste Olive oil as needed
METHOD:
If you have soaked the lentils, remove from the refrigerator and drain them now. If not, pick over and rinse them.
Heat a 4 quart pot over medium heat. When hot, generously film the pan with oil. Add half the garlic and gently sauté until garlic is soft and fragrant. Add half the greens and use tongs to turn them in the oil. Sauté to wilt a little, and then add the rest of the greens and cook until tender without burning the garlic. Season with salt and pepper, and use more oil if needed. Once greens are cooked down, remove from the pan to a non-reactive bowl.
Add more oil to the pan to film it well. When hot, add the celery, carrot, and onion whites, and stir to coat with oil. Season with salt and pepper and sprinkle in half the herbs. Sauté until tender and picking up a little golden coloring. Make a well in the center of the vegetables and add the rest of the garlic. Sauté until very soft.
Add the lentils and stir around to coat. Sauté 30 seconds, then add the red wine. Bring to a boil and cook for one minute, then add the rest of the liquid. Once it boils, skim any foam that may occur, and reduce heat to a simmer. Add the rest of the herbs.
Cook for 15-20 minutes. The lentils should be almost cooked through, needing only 5-10 minutes more on the stove. If this is the case, add the greens and any liquid gently mix in. Simmer until lentils are tender. Total cooking time should run about 25 minutes. They should be tender, but still have a little tooth to them, and not be mushy or falling apart. Season with salt and pepper, scatter with the onion greens, and serve.
Chef’s Notes:
The dish should be sort of saucy rather than soupy. If there is a lot of liquid, you can pour it off into another small pot and boil it down over high heat to thicken it. You could also puree some of the lentils and add it back in as a thickener.
This braise takes to dollops of yogurt or sour cream, and/or shots of vinegary hot-sauce. Or just dashes of seasoned vinegar. It’s also nice served with farro. It also is a great foundation for farm fresh poached or basted eggs. If you wish to make less, just cut back the lentil by ½ cup and the liquid (Not the wine.) by 1½ cups.
Serves: 4, generously, with some left over for the next day.
Source: Chef Andrew E Cohen
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