🥬 Lentils & Chard
This was my go-to order at Claire’s Corner Copia in college -- if you are passing through New Haven, CT, be sure to stop in. Meat-eaters & vegetarians alike will love the comfort food served there (protip: order the Lithuanian coffee cake for dessert!). Veggie-heavy, one pot dishes are my dream, and this lentil dish makes tons of leftovers! (Adapted from Claire’s Cookbook)
Ingredients 1 pound dried lentils 2 quarts water 1 bay leaf 1 whole clove garlic 2 shallots, coarsely chopped; divided use Sea salt and pepper ¼ cup extra-virgin olive oil 1 red onion, cut in half and cut into thick ribs, separated 5 cloves garlic, sliced 3 stalks celery, leaves included, cut into ¼-inch slices 2 bunches Swiss chard, about 2 pounds, green, red or rainbow, well washed and drained, stalks cut in half lengthwise, then cut into ½-inch pieces, and leaves cut into 1-inch slices (you can sub any greens you have on hand: kale/spinach/etc work well) ● 7-8 large basil leaves ● ● ● ● ● ● ● ● ● ● ●
Preparation 1. Sort lentils for any stones, and then rinse and drain. Put lentils and water into a heavy pot. Add bay leaf, whole clove of garlic and about a teaspoon of the chopped shallots. Sprinkle with a little sea salt and pepper. Cover and bring to a boil over high heat. 2. Next, reduce the heat to medium and cook at a low-medium boil for 20-25 minutes, stirring occasionally until lentils are tender to your preference. The time will vary depending on how old the lentils are, because the older they are, the drier they become and the longer they need to cook. 3. Meanwhile, heat the oil in a large skillet over medium heat. Add remaining shallots, red onion, and sliced garlic. Sprinkle with a little sea salt and pepper. Stir to coat. Cook, stirring occasionally, for about 7 minutes or until the onions are golden brown. 4. Add celery and the chard. Sprinkle with a little sea salt and pepper. Using wooden spoons, toss celery and chard with the onions to coat with oil. Cover the skillet and cook for about 5 minutes, and occasionally toss until the chard stalks are tender to your preference. 5. Tear the basil leaves and stir into chard, stirring well to combine. Taste for seasonings. Remove from the heat and cover to keep it warm until the lentils are tender to your preference. When the lentils are done, add the cooked chard and all the juices to the lentils and stir to combine. Taste for seasonings. Makes 6 servings. (!!!!)
Liana Epstein
College Fund Community Cookbook | 24
