Lentils and Greens

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Lentils and Greens
Recipe type: Side Dish
 
Modified from Vegetables Every Day by Jack Bishop
Ingredients
  • 1½ pounds greens (collards, kale, turnip, dandelion, mustard...)
  • 4 strips bacon, chopped
  • 1 T. oil
  • 1 medium onion, chopped fine
  • 1 celery stalk, chopped fine
  • 1½ cups chicken or vegetable stock
  • ½ lb lentils (rinsed & soaked for 1-2 hours) -- OR 2 (15-oz) cans black eyed peas (or ½ pound dried, soaked & cooked)
  • 1-2 T. cider or red wine vinegar
  • 1 tsp. salt
  • 1 tsp. pepper
Instructions
  1. Wash & chop greens.
  2. Cook bacon in oil in large pot on medium heat 6 minutes, till crisp.
  3. Add onion & celery and cook till soft, 6 minutes.
  4. Add ½ cup stock and greens, stir well. Cover pan. Cook 4 minutes, stirring once or twice, till wilted.
  5. Add peas & 1 cup stock. Cover pan. Cook till heated through (5 minutes), stirring some.
  6. Stir in salt, pepper, and vinegar. Serve with (or over) “Healthy Cornbread.”