Stewed Lentils with Feta and Sauteed Greens

Stewed Lentils with Feta and Sauteed Greens

For Lentils:

1 Cup Lentils

2 Cups water

1 Bouillon cube

1 Bay leaf

For Greens:

1 Cup (packed) Kale and Collard Greens

1/4 Cup craisins or pomegranate seeds

1/4 Cup chopped walnuts

2 Tbsps Feta cheese

1 Clove garlic, minced

Salt and pepper to taste

Balsamic vinegar for drizzling

Step 1: Add the lentils, water, bay leaf and bouillon cube to a small saucepan and bring to a boil. Reduce to a simmer and cover, cook until lentils are tender and the water is absorbed, about 20 minutes.

Step 2: Heat a medium sized saute pan over low-medium heat and drizzle lightly with about a tablespoon of olive oil. Saute the kale and collard greens until lightly wilted but still firm. Season with salt and pepper. Add in the minced garlic and saute for another 30 seconds to 1 minute, long enough for the garlic to cook slightly but not burn.

Step 3: In a medium bowl, combine the lentils, greens, craisins, chopped walnuts and feta. Drizzle lightly with balsamic vinegar and serve.

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