Kale sauteed with other greens! It was astonishing how many votes (88%) went to this one category.
To celebrate I’m bringing you Deborah Madison’s Wine braised Lentils over toast with Kale and Red Pearl Onions. If you don’t know Deborah you should look her up and get a cookbook. First try this recipe!
|3/4 Cup French green (Le Puy) or black (Beluga) lentils, cleaned and rinsed
4 teaspoons olive oil
1/3 Cup each onion, carrot, and celery
2 garlic cloves, 1 crushed, 1 halved
1 Tablespoon tomato paste
1 1/2 Cups dry red wine
|1 teaspoon prepared Dijion style mustard
Sea salt and freshly ground pepper
12 red pearl onions
1 big bunch of kale, leaves only, washed
1 Tablespoon butter or walnut oil, or to taste
4 slices sturdy country bread
1. Parboil the lentils for 5 minutes and drain.
2. Heat 1 Tablespoon of the oil in a 2-3 quart saucepan. Add the diced vegetables and cook over medium-high heat for several minutes, browning them a bit. Add the crushed garlic, mash the tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 1 1/2 Cups water, the drained lentils, and 1 teaspoon salt. Simmer, covered, until lentils are tender, 30 to 40 minutes.
3. While the lentils are cooking, blanch the pearl onions in boiling water for 1 minute, then drain. Peel off the skin and put them in a pan with the rest of the olive oil and cook over medium heat, sliding them in the pan now and then, until tender and beginning to color, about five minutes. Add a splash of wine or water toward the end and deglaze the pan (turns caramelized goodies into sauce). Season with salt and pepper.
4. Wilt the Kale in a skillet with the water clinging to the leaves. Season with salt and pepper. This will take about 7 minutes. Stir the cooked greens in with the lentils, add the butter or walnut oil, taste again, and season to taste.
5. Toast the bread and rub it with the halved garlic. Cut each piece into thirds and arrange them on the plate. Spoon the lentils over the toast and garnish them with the onions