This week, the farm share brought us another plethora of greens: lettuce, collards, beets (and thus attached greens), spinach, kale and Swiss chard.
Alas, we tired of that too. Risotto was also a good solution, but this week, I reached out again. This time, I reached for my cookbooks and found the unsinkable Mollie Katzen. I have a few of her cookbooks, but this one I found at my favorite local bookstore, McClure’s. And it’s a good one. I’ve pulled it out twice this week: for the beet pilaf and this dish. (Note: this version is also slightly revised from the original, which called for shallots, baby potatoes and baby carrots.)
Normally I try not to blog recipes that I stick closely too, but as it turns out, I did make a few substitutions. However, I also highly recommend you get this book, as it has lots of winners in it. I had meant to use beans, as she suggested, but my beans turned to absolute paste, so we threw in lentils instead. My husband confessed relief at this and in the end, so did I. Neither of us digest white beans particularly well.
- 1 large sweet onion, chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1 pound baby potatoes, sliced in half
- 1 tsp salt
- 1 tsp each dried sage, oregano, and thyme
- 1 c dry red wine
- 1 bag baby carrots
- 1 tbsp minced garlic
- 1 c vegetable stock
- 1.5 cups lentils
- 3 c (packed) Swiss chard (can also use any number of greens)
- Heat your Dutch oven for about 5 minutes over a medium-low heat and melt the butter and the olive oil together. When it starts to sizzle a bit, add the onions and cook for 10 minutes. Add the potatoes and cook for 5 minutes, covered. Add the salt and cook for 10 more minutes.
- Add the carrots, garlic, spices and red wine. Stir to cover everything and cover to cook for 10 minutes. Add the veggie stock (I think it was a cup. It was leftover in the fridge.) Add the lentils (I think it was a cup and a half. It was what I had left.) Stir, cover and cook for 30-40 minutes.
- Remove from heat, stir in greens, cover back up and let sit for 10 minutes.
- She suggests adding a bread crumb-butter mixture, but I didn’t get to this and it was tasty as was.
A definite keeper.