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> Someone gave me some Swiss Chard. What do I do with it?


Collard Greens and Lentils
(Recipe From Michel Richard)

Total time: 20 minutes, plus 2 hours, 15 minutes simmering time,
Servings: 6

2 tablespoons olive oil
1 onion, diced
1/4 pound bacon, cut in thin strips
1 pound collard greens or mixed collard and mustard greens, ribs
removed, chopped
2 cups chicken stock
3/4 cup green Le Puy lentils or other lentils
Salt and pepper
Balsamic vinegar

1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch
oven or ovenproof pot and sauté the onion over medium heat until it
becomes translucent and begins to soften, about 3 minutes. Add the
bacon and cook until it softens, about 5 minutes. Remove the pot from
the heat and remove any excess oil by patting the bacon and onion with
a paper towel.

2. Return the pot to the heat and add half the greens. This will fill
the pot, but as you cook, stirring frequently, the leaves will wilt
and shrink. When there is enough room, add the remaining greens and
the chicken stock. Stir to mix evenly.

3. Cover the pot and place it in the oven to cook until the greens are
well stewed and deeply fragrant, about 1 1/2 hours.

4. Add the lentils, stir, cover and return the pot to the oven until
the lentils are tender but still a little chewy, about 40 to 45
minutes.

5. Season to taste with salt and pepper and stir in 1 tablespoon of
balsamic vinegar. Taste and add a little more vinegar if necessary.
Serve immediately.