The Examiner: Stewed Lentils with Feta Cheese and Sauteed Greens
This stewed lentils and sauteed dark leafy greens dish is earthy, flavorful and packed with nutrients. Perfect for a pre-summer detox, the lentils are hearty and will keep you feeling fuller longer. Lentils have the second highest rate of protein per calorie after legumes, and are a rich source of dietary fiber and iron. They also have a neutral, savory flavor and tend to take on the characteristics of the cooking medium. I like to simmer lentils in chicken stock with herbs, but feel free to add some tomato sauce or hot sauce for extra flavor. The sauteed leafy greens add a bit of texture to this dish and pack in even more nutrients, like protein and vitamin c. For this recipe I use collard greens and kale sliced into thick strips, but spinach works just as well. I love to add extra garlic and a drizzle of balsamic vinegar for a bit of sweetness, which perfectly offsets the salt feta cheese.
1 Cup brown lentils
2 Cups water
1 Bouillon cube
1 Bay leaf
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.