Lentil Pilaf with Carrots, Kale & Swiss Chard

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

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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

Instructions

• 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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