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Author Notes: Created in conversation with my friend Luke Pyenson when we were preparing an impromptu supper and deciding how use orange lentils that had been hanging around my apt. We were trying to think of a something that would complement smoked pork chops that I had found at the Grand Army Plaza Farmer's Market in Brooklyn —Bryan Eric Simmons
Serves: 6 to 8
bunches Red or Rainbow Swiss Chard
tablespoons olive oil
cups Orange Lentils (rinsed
cup dry white wine or vermouth
cup sherry vinegar
tablespoons Dijon Mustard
teaspoons Smoked Paprika
- Remove the leaves from the greens. Chop the stems into 1/2 inch stalks and chop the leaves to the approximate size of cilantro or parsley leaves.
- Sauté the onions and stalks (with just a little kosher salt) in the oil until the onions are translucent
- Add the remaining ingredients except the greens and stir.
- Cook over low heat for about 35 to 45 minutes checking to be sure it does not dry out and stick or become mushy. Lentils should be al dente.
- When you believe the lentils are about 10 minutes away from al dente, add the greens and toss. (You don't have to use all of the greens but you should use at least 2/3.) Throughout, make sure not to let all of the moisture evaporate. If necessary,add equal parts water, wine until lentils are done