Lentil Stew with Ham & Greens
Thanks to CSA member Linda Gross for sharing this recipe. Linda says: … “I have made this recipe many times, but never with Swiss chard. Actually, I have never eaten Swiss chard until this week! My family loved this so I thought I would share it with you.”
Editor’s note: Kale would work nicely as well.
1 1/2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
1 cup dried lentils
1/2 cup chopped carrot
2 bay leaves
3 cups chopped Swiss chard, collard greens, or spinach (I used about 5-6
cups of chopped Swiss chard)
1 1/2 cups chopped baking potato
1 cup chopped smoked ham
1 14 1/2-ounce can diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried thyme (I used fresh)
1/2 teaspoon black pepper
3 tablespoons chopped fresh parsley
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Swiss chard, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.
Serves 5 (serving size about 1 1/2 cups).
From “Cooking Light Magazine.”