Tonight I turned to one of my favorite recipes for dinner because the kale and Swiss chard in my container garden were ready for a cut. The novelty of having fresh produce growing on my patio hasn't worn off yet.
I made this recipe for the first time last fall, and it was a recipe I knew I'd make again and again. It's a great weeknight dinner because the prep time is minimal. Another thing I like about this recipe is that any type of sturdy green can be added.
In general this is a very nutritious recipe, although it does rely on a package of lentil pilaf mix which is high in sodium. Last time I used Casbah brand which was great, but I couldn't find it this time, and I liked the Near East brand just as much.
Lentil Pilaf with Carrots & Greens
Prep Time: 5 minutes
Cook Time: 35-40 minutes
Ingredients (3-4 servings)
- 7oz lentil pilaf mix
- 1 teaspoon olive oil
- 5 cloves garlic, minced
- 2 carrots, cut into matchsticks
- 6 cups hearty greens (such as kale, chard, collard, mustard, turnip or beet greens), torn into bite-size pieces
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cook lentil pilaf according to package directions.
- When 5 minutes of cook time remain, heat olive oil in a large skillet over medium high heat.
- Add garlic, carrots and greens. Stir quickly until vegetables are evenly coated with the oil.
- Reduce heat to low. Add water, salt, pepper and mix well. Cover and simmer until vegetables are tender (about 5 minutes). Remove from heat and mix with hot cooked lentil pilaf.
Recipe adapted from: Kashi.com
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