I know we have has two rather labour-intensive recipes this week and I know that you are probably all in a hurry so here is a really quick and easy and healthy way of using up all your summer greens. I will be serving this up for the vegans tonight, amongst other things, at the SupperClub in Putney. I hope they like it!
Summer Greens with Lentils, Chilli and Coriander
You can use all manner of greens with this recipe, spring greens, spinach, kale, Cavalo Nero or any type of cabbage. Just remember if the greens are very fibrous they may need blanching first, but If they are tender you can just sweat them down as in this recipe.
This makes a lot. Enough for 4 as a main or 8-10 as a side. Half the quantities if you are not very hungry.
for the lentils:
300g Puy lentils
2 garlic cloves
1 tbsp olive oil
for the spring greens:
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
1-2 chilli, chopped
500g spring greens, shredded
Juice of ½ lemon
1 small bunch fresh coriander, chopped
Sea salt & freshly ground black pepper
First cook the lentils. Put them in a pan with the garlic and add enough water to cover. Bring to the boil, then reduce the heat and simmer for about 20-30 minutes, until tender, topping up the water if necessary. Drain, then season well and mix in the olive oil.
For the spring greens heat the olive oil in a large saucepan, add the onion, garlic and chilli, then cover and sweat for about 5 minutes until softened. Add the shredded spring greens and season well. Cook, stirring, over a high heat until wilted. Stir in the lemon juice, lentils and coriander and adjust the seasoning.