Pasta with Lentils and Kale

Kale is not something that I would normally buy.  I have never really been interested in the whole sauteed greens thing... maybe because this was not really part of my diet growing up or my dislike of anything that might in the slightest have a similar texture to spinach?  Regardless, if it were not for it showing up in our CSA box every other week it is likely that I would not be eating it.

Turns out it is pretty tasty.  And of course you already knew that is so very good for you.  So chalk it up for a bonus point to the CSA for getting me to add this superstar veggie to our diet.

I like kale prepared simply by sauteeing with garlic and seasoning with a splash of red wine vinegar along side a grilled steak.  But given how often we have it showing up in our refrigerator we set out to find another way to enjoy this veggie.  I saw this pasta with lentils and kale recipe on Heart of Light and it sounds like it would be something both Dan and I would enjoy... and we did.  It is quite satisfying and the caramelized onions just add so much flavor. 

The dish does take longer to prepare than first impressions might lend... but it is pretty simplistic and makes for an excellent mid-week dinner.  If you prepare it together then it goes a little faster- or maybe that is just perception as cooking with your partner and sipping a glass of wine after work is infinitely enjoyable.

Pasta with Lentils and Kale

Source Epicurious via Heart of Light

1/2 cup French green lentils
2 cups water
3/4 teaspoon salt
3-6 tablespoons extra-virgin olive oil
2 large onions, finely sliced
1/4 teaspoon black pepper
3/4 pound kale
3/4 pound dried short pasta (we like penne with this)

Simmer lentils in water with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.

While lentils simmer, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook until soft and golden.

While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.

Coarsely chop kale and add to onion along with lentils, then simmer, stirring, 1 minute. Season with salt and pepper.

Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Drain pasta. Toss everything together. Serve with a bit of Parmesan cheese.

Enjoy!

~ Tara

Sauteed Lambs Quarters

I can definitely say I would not have purchased lambs quarters on my own.  That is part of the fun of being in a CSA - getting new & different produce goodies to try.  And I believe I am eating more 'greens' than ever, having never been known to be a fan of anything that might even kind-of-sort-of resemble spinach. 

When I saw lambs quarters listed in the weekly email from our CSA farmer, I thought hmmm this should be interesting.  And they were.  We took the suggestion from the farmer to prepare them simply and they went quite nicely with a grilled chop for a midweek meal on the patio.  This is the type of meal that oozes summer - simple, fresh, zero fuss and perfect for outdoor dining.

Sautéed Lambs Quarters with Spring Onions

Slightly adapted from Genesis Growers

Serves 4 as a side

1 bunch Lambs Quarters

3 Spring Onions              

3 Tbs Extra Virgin Olive Oil

1 tsp Sea Salt

1-2 tsp Apple Cider Vinegar

½ tsp Red Pepper Flakes

1 clove Garlic, chopped

 
   1. Wash and dry lambs quarters, removing the leaves from the stalk
   2. Thinly slice the white of the spring onion
   3. Slice green part of onion on a bias and reserve
   4. Heat olive oil in a sauté pan until almost smoking
   5. Add sliced spring onion and cook until just starting to brown, add in the garlic and heat until fragrant
   6. Add lambs quarters, red pepper flakes
   7. Continue to cook over medium high heat, stirring occasionally to prevent browning, add the green part of the onion for the final few minutes
   8. Season with salt and vinegar to taste and serve, goes nicely alongside grilled pork chops or chicken