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.”
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/lentils-and-greens/