In keeping with my less-is-more baby-step resolution number two, here is a light yet filling plate of healthy greens and fiber-filled lentils. The kale is sautéed until the stalks are just tender, leaving the leafy part with a bit of substance. The crisp pancetta and the softly sautéed shiitakes give interesting texture. I usually cook my own lentils but these organic, ready-cooked babies from Trader Joe's make putting dinner on the table a snap. Just heat them and serve. Perfect after a day at work.
Sautéed Kale with Pancetta and Shiitake Mushrooms
Christine's original recipe
Ingredients:
1 large bunch kale lacinato, washed (see Cook's Notes)
4 ounces pancetta, diced
6 ounces shiitake mushrooms, stems removed, thinly sliced
2 cloves garlic, minced
1/4 cup vegetable broth
juice from 1/2 of a Meyer lemon
small amount of olive oil for the pan, if needed
Kosher salt and freshly ground black pepper
Preparation:
Brown the pancetta in a heavy skillet over medium-high heat. Remove to paper towels to drain and set aside.
Saute the mushrooms in the pancetta drippings in the same skillet until softened. Add the garlic and saute until the aroma comes up and the garlic is softened.
Tear or cut the kale into medium-sized pieces and throw into the skillet with the mushrooms and garlic. Stir to coat with the oil.
Add the vegetable broth and simmer until the kale has softened but still holds its shape and all the liquid has evaporated from the skillet.
Remove the skillet from the heat and squeeze the lemon juice over the kale. Toss lightly and season with kosher salt and freshly ground black pepper if desired.
Sprinkle the kale with the crispy pancetta and serve.
Cook's Notes:
Kale is one of the world's healthiest foods with some studies claiming strong anti-cancer properties.
Kale is one of the world's healthiest foods with some studies claiming strong anti-cancer properties.
Kale is growing in my winter garden right now and will be ready to cut as the days get longer, hopefully by March.
Copyright © 2005-2008, Christine Cooks. All rights reserved
Sounds delicious and healthy, with two of my favorites, lentils and kale.
ReplyDeleteAnd by the way, Happy New Year!
Thank you Anna Maria. Happy new year to you, too.
ReplyDeleteLooks really delicious Christine you give food for thought.
ReplyDeleteAnne
I know you told me about this recipe last night, but it still amazes me that you post a recipe with lentils I made lentils for dinner before reading it.
ReplyDeleteIt looks and sounds great...I can't wait to try it!
ReplyDeleteCan't get much more health than that Christine! Kale and lentils. And the color of the kale is fantastic. Color there means all the best nutrients! And it is a real plus that it looks like it goes together fairly quickly.
ReplyDeleteThank you so much Anne.
ReplyDeleteI think it was wonderfully funny, Simona. Plus, your lentil dish was soooo delish!
Thanks Tanna. I love being able to toss a few very healthy items together and have a great dinner on the table in no time at all.
That looks soo good. I never see kale here (probably considered pig food, along with sweet corn and pumpkin). Maybe I'll plant some..It should grow fine here in the winter!
ReplyDeleteThat kale and pancetta is right up my alley.
ReplyDeleteThe CSA I joined last year had an abundance of kale in it's weekly pick-up. I had no idea how wonderful it was! It quickly became one of my favorite veggies, with me alone consuming the weeks worth.
ReplyDeleteI am ashamed to admit I have never tasted kale. I will search for it at the supermarket, but there are no ways of getting in terribly fresh here.
ReplyDeleteThis looks very good, Christine. I bought lentils in France, and I am itching to compare them to common lentils found locally.
Yes indeed, this does look delicious... So many of my favorite foods~anything in the green family goes well at our dinner table!
ReplyDeleteDelicious! Looks and sounds healthy and filling.
ReplyDeletePaz