Lentils with Slow Cooked Tuscan Kale
Kale is one of the vegetables thriving this winter in my garden. I’m starting to harvest Tuscan kale, sometimes called nero di Toscana, and will continue until late spring. By taking only the bottom leaves I should be able to extend the season until warmer weather starts and I need the space for summer vegetables.
Tuscan kale, is extraordinarily nutritious: a cup provides more than 100 percent of the daily value of vitamins K and A, and 88 percent of the value for vitamin C. Like other members of the brassica family such as cabbage, collards and Brussels sprouts, kale is a rich source of organosulfur compounds that have been linked to cancer prevention.
This combination of lentils and kale is delicious, it works well as a side dish or vegetarian main dish. Even better, it is good hot or at room temperature. The slow cooked kale melts into the lentils giving them an extra boost of flavor.
I used some wonderful leftover lentils (they were in the freezer from the post Lentils with Roast Vegetable Stacks). You will find the recipe for those lentils below. Make a double batch and freeze them. However, if you don’t have any left over from a dinner or in the freezer, you can make this dish from scratch. See the directions at the end. It doesn’t take any longer.
Slow Cooked Kale
- 1 bunch of Tuscan Kale
- 1/4 cup of olive oil
- 4 cloves of garlic, smashed and minced fine
- 3 shallots, peeled and minced
- 1 dried red chili
- Wash the kale and remove the tough center stem, chop the kale into small pieces.
- Heat the olive oil in a large pot over medium-high heat.
- Add the shallots, garlic, chili, and kale. Cook until the vegetables are beginning to soften (about 5 minutes).
- Add 1 cup of water and bring to a boil. Reduce the heat and stir until the kale reduces and sinks into the liquid.
- Continue to cook for 30 minutes, then add the lentils.
- Cook for another 30 minutes (adding additional water if it seems too dry) on low heat until the kale melts into the lentils.
- Serve, garnished with sour cream, cilantro or parsley, and salt as needed.
Lentils
- 1 1/2 cups Umbrian lentils or lentils du Puy
- salt and freshly ground pepper
- 1 bay leaf
- 2 teaspoons extra virgin olive oil, plus more
- 2 large shallots, diced
- 1 large carrot, diced
- 1 garlic clove, mashed
- 1 small dried chili
- 1 tablespoon tomato paste
- 2/3 cup of dry red wine
- 2 teaspoons Dijon mustard
- 4 chopped scallions
- 2 tablespoons of butter (optional)
- Put the lentils in a saucepan with 3 cups of water, 1 teaspoon salt, the bay leaf, and dried pepper. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold some texture, about 25 minutes.
- While they are cooking, heat the 2 teaspoons of oil in a large skillet. Add the shallots and carrot, season with 1/2 teaspoon salt, and cook over medium-high heat until the vegetables are browned, about 10 minutes. Stir frequently.
- Add the garlic and tomato paste, cook for 1 minute then add the wine. Bring to a boil, lower the heat, cover, and simmer until the liquid is syrupy and the vegetables tender, about 10 minutes.
- Stir in the mustard and add the cooked lentils with their broth. If made ahead, stop at this point.
- When you are ready to reheat, bring the contents of your pot to a boil, reduce the heat to simmer and cook until the sauce is reduced. Stir in the scallions, and optional butter, taste for salt, add freshly ground pepper.
(Lentil Recipe adapted from Debra Madison’s The New Vegetarian Cooking for Everyone and 101 Cookbooks.)
This recipe lentils with kale is adapted from the book Buvette: The Pleasure of Good Food by Jody Williams.
Lentils with Kale when you have not leftover lentils
- 1 bunch of Tuscan Kale
- 1/4 cup of olive oil plus more for serving
- 4 cloves of garlic, smashed and minced fine
- 3 shallots, peeled and minced
- 1 dried red chili
- 4 cups of water
- 1 cup of dark lentils
- 1/2 teaspoon freshly ground or grated nutmeg
- Sour cream, scallions, parsley or cilantro for garnish and serving
- Wash the kale and remove the tough center stem, chop the kale into small pieces.
- Heat the olive oil in a large pot over medium-high heat.
- Add the shallots, garlic, chili, and kale. Cook until the vegetables are beginning to soften (about 5 minutes).
- Add 4 cups of water, the lentils, and a pinch of salt. Bring to a boil. Reduce the heat and simmer slowly until the kale and lentils are cooked through. You want the kale to melt into the lentils. This will take an hour. Add extra water if it seems to dry. The end should be soft and moist but not swimming in liquid.
- Serve, garnished with nutmeg, scallions, sour cream, cilantro or parsley, and salt as needed.
Since going Paleo lentils are the one thing I haven’t managed to adequately replace in Indian cuisine. The nearest I’ve come so far was very finely diced root vegetables fried off in oil.
Even though kale is popular right now, our ears-to-the-ground local supermarket haven’t got around to stocking it yet. Time for another nag message on their Facebook page, I believe… 🙂
I would miss lentils as well, and chickpeas. You could replace the kale with another sturdy green like chard. Yes, kale is quite popular right now and grows quite well in the cold weather. Time to twist their arms a bit.
Cold weather lovers? They’d be right at home here just now… 🙂
What a lovely dish! I just tried lentils for the first time, and wondered where they had been all my like. Now I’ve only had kale a couple of times and am trying to learn to love it. I need to try some different kinds.
My favorite is the Tuscan kale. It took me a few times to get the cooking down as well. Garlic works wonders, as does olive oil. It’s also good with anchovy paste (and I’ve tossed in raisins as well).
Try baking the leaves so they become crisp. There are lots of recipes on line. It’s the only vegetable my friend Eli (age 7) will eat, he lives across the street and helps me in the garden.
Thanks Liz, I will try the Tuscan kale. Don’t you just love the little guy visiting? I have a little helper next door too.
I do love having the help, he is especially efficient in finding any unwelcome insects or snails. And, he loves my compost heap! It’s a great source of entertainment.
Of course he would! It’s great that he takes care of the pests too!
Sounds delicious! Have to try this recipe out! Be sure to check out my lifestyle blog with a nordic twist!
Hanna
http://www.xoamys.com
Thank you for visiting and directing me to your blog, it’s wonderful! . Fantastic photgraphs as well. I will keep my eye on it.
I’m jealous. Nothing’s growing in Nevada at the moment.
You must live in one of the colder areas?