I came up with this dish a few weeks ago and found it so yummy that it was my vegetarian contribution to the Thanksgiving meal yesterday. No turkey, no tryptophan, no troubles! Bon appetit.
– 4 bunches of collard greens, turnip greens or kale
– 2 garlic cloves, thinly sliced
– 1 leek, split and diced
– 1/2 tsp. red pepper flakes
– 3 tbsp. olive oil
– 1/2 cup quinoa
– 1/2 cup lentils (if you use Indian red split lentils- the dish will be creamier)
– 2 cups vegetable broth
– kosher salt
Plunge the greens into a large pot of boiling salted water, cook them for 10 minutes, then remove to a bowl. Reserve 1 cup of the cooking water. Heat the olive oil with the leeks, garlic and pepper flakes in a wide skillet over medium heat, stirring occasionally, until the red pepper flakes, garlic and leeks are lightly colored. Add the greens, their reserved cooking water and 1 tsp. salt to the garlic, leeks mixture. Cook for 15 minutes. In the meantime, bring 2 cups of vegetable stock to a boil. Add the quinoa and lentils to the stock. Take a wooden spoon and add the greens to the lentils and quinoa. Cook for 15 minutes. Let cool for a few minutes and enjoy!
