Recipe: Mustard Greens with Lentils

MUSTARD GREENS WITH LENTILS

2 pounds mustard greens
2 quarts water
1 cup dried lentils
3 garlic cloves, halved
1 bay leaf
FOR THE DRESSING:
1/4 cup balsamic vinegar
2 tablespoons minced shallots
3 tablespoons water
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup Feta cheese, crumbled (for serving)

Remove stems from mustard greens. Wash leaves thoroughly, and pat dry. Coarsely chop leaves to equal 16 cups.

Bring 2 quarts water to a boil in an 8-quart Dutch oven or stockpot. Add mustard greens; cover and cook 7 minutes. Drain greens, reserving cooking liquid. Rinse greens under cold water; drain and pat dry.

Return cooking liquid to pan. Add lentils, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain; discard cooking liquid, garlic, and bay leaf.

Combine mustard greens and lentils in a bowl.

Combine vinegar and next 5 ingredients (vinegar through pepper) in a small bowl, and stir well with a wire whisk.

To serve, pour dressing over greens mixture, tossing gently to coat. Sprinkle with cheese.

Makes 4 servings (serving size: 1 cup)
Source: Cooking Light magazine, March 1996