1 bay leaf
olive oil
1 onion, finely chopped
3 cloves garlic, minced
good pinch red pepper flakes
6 cups chicken stock (preferably homemade)
1 bunch kale, ribbed and torn into pieces
1 cup chopped chorizo
salt & pepper to taste
1. Drain the soaked beans and add enough cold, fresh water
to cover the beans by about 3 inches.
2. Add the garlic and
bay leaf to the pot and place over medium-high heat.
3. Once
the water has come to a boil, reduce the heat and keep at a
low simmer until the beans are tender, about 1 or
11⁄
2 hours.
4. Drain, discarding the garlic and bay leaf. Set aside.
5. Heat
a large pot over medium heat.
6. Add a couple splashes of
olive oil and sauté the onion and garlic until tender.
7. Stir in
the red pepper flakes and season with salt and pepper.
8.
Add the chicken stock and cooked beans. Simmer for 10 or
15 minutes.
9. Heat a skillet over medium-high heat.
10. Add
a splash of olive oil and cook the chopped chorizo until they
crisp and develop some color.
11. Add the chorizo and torn
kale to the soup. Simmer another 10 minutes until the kale is
tender.
12. Season to taste with salt and pepper.
Stewed Lentils with Mustard Greens
Serves 4
olive oil
1 small onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 cup lentils du puy, picked over and rinsed
3 cups chicken stock (preferably homemade)
bouquet garni (few sprigs thyme, parsley, and a
bay leaf tied together with kitchen twine)
salt & pepper to taste
1 bunch mustard greens, ribs removed and torn
into pieces
4 eggs (optional)
1. Heat a medium pot over medium heat.
2. Add a splash of
olive oil and add the onion, carrots, and celery.
3. Sauté the
vegetables until just tender.
4. Add the lentils, chicken stock,
and bouquet garni.
5. Bring to a simmer and keep at a low
simmer until the lentils are tender but still hold their shape,
about 20 or 25 minutes.
6. Remove the bouquet garni and
season to taste with salt and pepper.
7. Heat a medium sauté
pan over medium heat.
8. Add a good splash of olive oil to the
pan and add the mustard greens for a quick sauté.
9. Season
with salt and pepper, and remove from the heat once they
have started to wilt.
10. Place the wilted mustard greens over
the stewed lentils.
*Serve with a fried or poached egg, if desired.
Coconut Rice Pudding with Mango
Serves 6
1 can coconut milk (unsweetened)
2 cups whole milk
11⁄
3 cup white basmati rice
1⁄
3 cup sugar
2 mangos, peeled and chopped
1 lime, zest and juice
1 tablespoon sugar
few springs thai basil, leaves removed
1. Heat the coconut milk and whole milk until they are just
below a boil.
2. Add the basmati rice and keep at a low
simmer, stirring frequently, until the pudding has thickened
and the rice is tender, about 25 minutes.
3. Remove from
heat and stir in the sugar. Let cool to room temperature and
chill in the refrigerator, at least 4 hours.
4. Just before you’re
ready to serve, place the mangos, lime zest, lime juice, and
sugar in a mixing bowl. Cut the basil into thin strips and add
to the mix. Give it all a stir and let sit 10 to 15 minutes.
*Serve the chilled coconut pudding with a healthy spoonful of
the mangos on top.
Dandelion Green Salad
Serves 2
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1⁄
4 cup olive oil
salt & pepper to taste
1 large bunch dandelion greens, washed and dried
4 slices good bacon, cut into
1⁄
2 inch pieces
2 thick slices country bread, torn into small pieces
1. Mix the vinegar, dijon, and olive oil until emulsified.
2. Season to taste with salt and pepper and set aside.
3. Heat a medium sauté pan over medium-high heat.
4. Add a
splash of olive oil and the bacon; cook until golden and crispy.
5. Remove the bacon with a slotted spoon.
6. Keeping the
bacon fat in the pan, add the torn bread and toast until golden
and crispy on all sides.
7. Toss the dandelion greens with
the vinaigrette. Only use enough to lightly coat the greens,
and save the remaining dressing for another use.
8. Top the
greens with the warm bacon and croutons.
*Serve immediately!
