Or chard, spinach, beet greens…
1 c lentils (brown or green), picked over and rinsed (soaked, if desired)
6 c water
1 bunch kale, stemmed and chopped
2 T butter, ghee, or vegetable oil
1 t ground coriander
1/2 t ground cumin
1/2 t ground mustard
1/4 – 1/2 t hot red pepper flakes
2 cloves garlic, minced
2 t minced fresh ginger
salt, to taste
1. Bring lentils and water to a boil. Boil at a medium heat for 5 minutes, then reduce heat and simmer until lentils are tender but still hold their shape. Depending on the age of the lentils, this can take anywhere from 20 to 45 minutes. Drain, reserving the cooking liquid.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add coriander, cumin, mustard, and hot red pepper flakes; saute about 1 minute to develop flavors. Add garlic and ginger, saute until softened and fragrant, about 2 minutes. Add lentils and kale and about 1 cup of the reserved cooking liquid. Simmer to blend flavors, about 5 minutes. Add salt to taste.