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263463aa 9a65 451d 8d45 98cc2d82ab26  2016 05 25 05 02 50
Mary Matthews
Mary Matthews

Mary's greens and lentils
½ cup green lentils cooked and cooled
2-3 Slices of Salami
3 tablespoons olive oil, divided
½ bunch greens stems trimmed
Kosher salt, freshly ground pepper
4 cherry tomatoes, halved or quartered if large
1 tablespoon shaved or grated Parmesan
1 lemon, halved
2 eggs poached in olive oil

Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Add lentils and salami, and remaining 2 Tbsp. olive oil in a medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over Top
Serve with poached eggs.
? Bon appetit from Mary from the prairie Cooks