Tuesday, November 22, 2011

Collard Greens & Lentils

I've posted about collards before.  More than once.  After spotting a GORGEOUS bunch at the local farmer's market, I decided to make a batch (or, a "mess", as we call them here), but adding some lentils for extra fiber and protein.

Unlike the usual recipes, which involve cooking the collards on the stovetop, this recipe calls for the oven, at a fairly low temperature. This is perfect, since I don't have to hover over a stovetop, stirring and checking on everything. 

Collard Greens & Lentils
adapted from Michel Richards via Wednesday Chef

2 Tbsp olive oil
1 onion, diced
¼ lb bacon or salt pork, cut into pieces
1 lb collard greens, trimmed and chopped
2 cups chicken stock
¾ cup green lentils
Salt and pepper
Balsamic vinegar

Preheat oven to 250 degrees. Heat olive oil in a large Dutch oven and sauté onion over medium heat until translucent and softened (about 3 minutes). Add bacon and cook 5 minutes. Remove from heat and pat bacon to remove excess oil.

Return pot to heat and add ½ of the greens. Stir and cook until leaves wilt and shrink; add remaining greens and chicken stock, stirring to mix evenly.

Cover pot and place in oven to cook 1 ½ hours or until greens are stewed and fragrant. Add lentils, stir, then return, covered, to the oven for 40-45 minutes or until lentils are tender but still slightly chewy.

Season to taste with salt, pepper, and balsamic vinegar.


  1. I am supposed to make greens for turkey day. Sadly, all mine have turned out either overcooked or undercooked. I may have to try this one - looks great! Amanda

  2. Thanks!! The key to these is that you will definitely SMELL the greens once it's time to add the lentils. I also go by the color of the greens as well. Bruno's has some AMAZING collards right now, and cheap, too!