lentil stew with kale and potatoes

Right. So here I am. I have been busy with many things: settling in to my new apartment and roommates, getting my wisdom teeth out, Christmas gift making and travels. Cooking, and taking pictures of what little I do cook, has been smack dab at the bottom of my to-do list.

But the upcoming new year, the self-reflection that goes with it, as well as the incredible gorging I accomplished over Christmas (seriously, I deserve a medal) has made me crave meals made from things that have never seen a box. And so I give you this recipe. It called for spinach, but I used kale in an effort to shove more vitamins into me. Also, my new market didn't have mint so I left it out and that was fine. What they DID have was crazy cheap feta at the deli counter. I got 0.8 lb for something like $2.38. Take that, Jewel-Osco.


lentil stew with kale and potatoes
adapted from this recipe from Bon Appetit

2 tablespoons olive oil

1 small onion, chopped
2 large garlic cloves, chopped
4 cups vegetable broth (I ended up adding more at the end)
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces

1-2 medium carrots, chopped
1 lemon
6 ounces torn fresh kale leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Heat olive oil in heavy large saucepan over medium heat. Add onions and stir until become translucent (about 5 minutes), add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 25 minutes. 

Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, kale and cayenne to stew. Cover and simmer stew until kale wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.) 

Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

spaghetti with braised kale

This picture isn't that great. It shows the meal reheated the day after. Normally I wouldn't even bother taking its photo let alone post it, but I had to share this recipe. It was so so so good. I will probably be making this once a week for a while. In fact, I may actually make it again tonight.

spaghetti with braised kale via Bon Appetit, Oct. 2009

Ingredients
1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 teaspoons fresh lemon juice (I added a lot more)
Finely grated Parmesan cheese

Preparation

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.