Ingredients:
1 Bunch Escarole
½ Onion or 1 small onion chopped
2 Garlic Cloves chopped
Zest of 1 Lemon
1 ½ Cups Red Lentils rinsed
¼ Cup white wine (optional)
1 Can Chicken Broth
¼ Cup water
3 Tbsp Olive Oil
½ Tsp Salt
½ Tsp Pepper
Cut escarole into 1” thick ribbons and then wash well. Drain in strainer. In a large skillet add about 3 tbsp olive oil, the onion and the garlic. Sauté until the onion is translucent. Add the lentils, escarole and lemon zest to the pan. Add salt and pepper. Cook until the escarole is softened, about 6 minutes. Then stir in the white wine, if you do not want to use wine, you can add a splash (2 tbsp) of balsamic vinegar. Let cook about 3 minutes. Add the can of chicken broth and ¼ cup of water. Bring to a boil then cover and let simmer about 25 minutes.
If your family does not like escarole, you can substitute any green. I have used spinach or swiss chard, or you can try kale, mustard or collard greens. Any way you serve it up, it will be Mangialicious!
1 Bunch Escarole
½ Onion or 1 small onion chopped
2 Garlic Cloves chopped
Zest of 1 Lemon
1 ½ Cups Red Lentils rinsed
¼ Cup white wine (optional)
1 Can Chicken Broth
¼ Cup water
3 Tbsp Olive Oil
½ Tsp Salt
½ Tsp Pepper
Cut escarole into 1” thick ribbons and then wash well. Drain in strainer. In a large skillet add about 3 tbsp olive oil, the onion and the garlic. Sauté until the onion is translucent. Add the lentils, escarole and lemon zest to the pan. Add salt and pepper. Cook until the escarole is softened, about 6 minutes. Then stir in the white wine, if you do not want to use wine, you can add a splash (2 tbsp) of balsamic vinegar. Let cook about 3 minutes. Add the can of chicken broth and ¼ cup of water. Bring to a boil then cover and let simmer about 25 minutes.
If your family does not like escarole, you can substitute any green. I have used spinach or swiss chard, or you can try kale, mustard or collard greens. Any way you serve it up, it will be Mangialicious!
Served with Pan Fried Salmon
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