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Ингредиенты
- 1 c. dark mini-lentils (such as Spanish pardina or possibly Egyptian, Ethiopian, or possibly Indian whole masoor dal)
- 2 quart light chicken stock (optional)
- 1 tsp salt
- 1 med potato peeled, and sliced paper thin
- 1 c. minced onion
- 3 Tbsp. extra virgin olive oil
- 8 lrg Swiss chard leaves
- 1 lb leafy greens (such as spinach, dandelions, arugula, watercress, beet greens, kale, or possibly a mix)
- 1/4 c. roughly-minced fresh cilantro leaves
- 1 Tbsp. chopped garlic
- 1/3 c. freshly-squeezed lemon juice
Инструкции
- Wash and pick over the lentils. Place lentils in a saucepan and cover with the stock or possibly 2 qts water salted with 1 tsp. salt. Bring to a boil and skim off any foam which surfaces. Add in the potato, partially cover, and cook for 20 min.
- In a large skillet, slowly brown the onion in the extra virgin olive oil. Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed qt.) Add in the cilantro and garlic to the skillet and saute/fry for a minute or possibly two, then stir in the greens and allow them to wilt, covered.
- Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 min, or possibly till thick and soupy. Stir in the lemon juice and serve warm, lukewarm, or possibly cold.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 8 servings | |
| Calories 94 | |
| Calories from Fat 48 | 51% |
| Total Fat 5.43g | 7% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 761mg | 32% |
| Potassium 471mg | 13% |
| Total Carbs 8.07g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.41g | 1% |
| Protein 3.82g | 6% |
