Mustard Greens With Lentils
By: Anonymous
Published: Thursday, December 3, 2009 - 1:37am

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 1. Remove stems from mustard greens. Wash leaves thoroughly, and pat dry. Coarsely chop leaves to equal 16 cups. 2 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 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 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. 5 Yield: 4 servings (serving size: 1 cup). 6 This was very good!! Subbed kale for mustard greens.