Save those tops on the beet and turnip bundles, as this dish is a perfect way to make them shine. You can whip this up in minutes, the most time consuming part of the prep is washing the greens. I used packaged steamed brown lentils from Trader Joe’s, but you could cook your own dried lentils, they take about 30 minutes in boiling water.




Remove the thick stems from the greens and slice into thin ribbons.

Spiced Lentils with Greens

Adapted from Food and Wine Magazine

Serves 6

2 tablespoons extra virgin olive oil

1/2 pound shitake mushrooms, wiped clean, stems removed, sliced into 1/4-inch slices

3 garlic cloves, skins removed, sliced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground pepper

1/2 teaspoon ground turmeric

1 teaspoon kosher salt

1 pound tender greens, such as Swiss chard, beet greens, mustard greens, spinach or turnip greens, thick stems removed, sliced thin, triple washed

16 ounces of cooked lentils

2 cups chicken or vegetable stock

Heat a large skillet and add olive oil, heating to a shimmer. Add mushrooms and garlic, and cook until liquid releases and mushrooms brown. Add spices and salt and heat until fragrant, then stir into the mushrooms. Add greens, in batches if necessary, and wilt, turning with tongs. Add lentils and stock, and stir to combine. Bring to a boil, then simmer for 10 minutes, until greens are tender and stock is reduced. Season with additional salt and pepper, if needed.

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