This recipe bakes at a low temperature–perfect for a hot day. You can, I’m sure, use a slow cooker–I don’t own one, so I can’t give any instructions in terms of cooking times. This is great with rice.

2 T olive oil
1 onion, diced
1/4 lb bacon, chopped, optional
1 bunch collard greens, or mustard greens, or kale…
2 c chicken or vegetable broth
3/4 c green or brown lentils, picked over and rinsed
salt and pepper, to taste
1 T balsamic vinegar, or more, to taste

1. Preheat the oven to 250ºF. Heat the olive oil in a Dutch oven or other ovenproof pot and sauté the onion for about 5 minutes. Add the bacon, if using, and cook until it has rendered its fat and has softened, but is not yet crisp, about 5 minutes.

2. Add the greens, in bunches, stirring down as each bunch wilts. Once all the greens are in and wilted, add the chicken stock. Bring just to the boil, cover, and place in the oven. Cook for about 1-1/2 hours, until the greens are well-stewed.

3. Stir in the lentils, cover, and return the pot to the oven until the lentils are tender, about 40 to 45 minutes. Season to taste with salt and pepper. Stir in 1 T of balsamic vinegar. Taste and add more vinegar if you like.