Mustard Greens With Lentils

Photo: flickr user rovingI

Ingredients

2 pounds mustard greens

2 quarts water

1 cup dried lentils

3 garlic cloves halved

1 bay leaf

1/4 cup balsamic vinegar

2 tablespoons minced shallots

3 tablespoons water

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup Crumbled Lowfat Feta Cheese 2 ounces

Preparation

1. Remove stems from mustard greens. Wash leaves thoroughly, and pat dry. Coarsely chop leaves to equal 16 cups.

2. Bring 2 quarts water to a boil inan 8-quart Dutch oven or stockpot. Add mustard greens; cover and cook 7 minutes. Drain greens, reserving cooking liquid. Rinse greens under cold water; drain and pat dry.

3. Return cooking liquid to pan. Add lentils, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain; discard cooking liquid, garlic, and bay leaf.

4. Combine mustard greens and lentils in a bowl. Combine vinegar and next 5 ingredients (vinegar through pepper) in a small bowl, and stir well with a wire whisk. Pour dressing over greens mixture, tossing gently to coat. Sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup).

This was very good!! Subbed kale for mustard greens.