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1 bag of lentils, standard brown or French blue or Beluga black
several lobes of garlic, chopped
1 large onion, chopped
a fistful of sun-dried tomatoes, cut into strips
2 cups or more of bell pepper strips
2 large tomatoes, finely chopped
2 cups frozen chopped collard greens
1 cup frozen chopped turnip greens
1 cup frozen chopped mustard greens
a healthy dollop of whatever wine you have standing open
butter or olive oil
black pepper, white pepper, salt; other spices as you please
Cook the lentils until tender but not mushy.
Heat some butter or olive oil in a pan over a fast fire. Toss in the garlic and onion. Stir a time or two as needed. Presently, throw in the sun-dried tomato. Then the bell pepper. Then the tomatoes. If you’re reasonably fast at chopping vegetables, the point at which you add the next veggie is also the point at which you’ve finished chopping it.
By now, the mixture in the pan should be throwing off liquid. Stir in the greens, add a good dollop of wine, season to taste, slap a lid on it, and turn the fire way down. If you’re short on wine, beer will work just fine in this recipe.
Go read one online political post, but don’t follow the links. When you’re done, the vegetables should be ready. Put a good layer of lentils into a bowl, spoon some of the vegetable mix on top, and add a light sprinkling of wine vinegar.
This is very good. It goes well with any chilled beverage in the yellow-white range.