Spiced French lentils with collard greens.
5.0 from 1 reviews
Author: Jen
Adapted from Lane Morgan's 'Winter Harvest' cookbook.
  1. Heat oil in a skillet.
  2. Saute shallots/onion, ginger, garlic and chilies over medium heat, for about 5 minutes.
  3. Add lentils, water and half the chopped greens. Bring to a simmer.
  4. Cook on low heat for about 20 minutes Lentils should be tender, but not dissolved into mush. (This is one reason I like the French lentils, they keep their shape.)
  5. Add diced pepper and the rest of greens and cook lightly for 1-2 minutes. This way you still have some crunch in the dish with the peppers and the greens haven't all melted into limp bits.
  6. Stir in cardamom, salt and pepper. Add more to taste if need be. (Hot sauce may also be nice.)
  7. Serve with plain yogurt or cottage cheese on the side.
Recipe by Wine and a Spoon at http://wineandaspoon.com/lentils-and-collard-greens/