Where did the week go?? I've been working extra hours the past few days and actually am trying to have a bit of a social life....which means that I'm tirrrreeeeddddd. I don't know what's worse, the fact that 2 drinks on a Tuesday between long days leaves me rising with a slight hangover or that staying out until 4am on a Saturday screws with me for the next 72 hours. My glory days are over.
I've also succumbed to the fact that food is medicine. While I'm all about having fun...a wine and scotch diet needs to be counterbalanced by lentils and kale. This makes sense.
For added pleasure...let's throw in red wine vinegar soaked raisins. Craziness I tell you!
ow take your weary headached self and your bowl of lentils and sit by a large body of water. Or any size body of water.
Yeah, ok your bath totally works. And just stare.
Sometimes images appear.
Lentils w/ Kale & Raisins
INGREDIENTS: (makes about 4 cups)
- 1½ cups French green lentils (du puy)
- 1½ teaspoons kosher salt
- 1 small head lacinato kale
- ½ cup raisins
- ½ cup red wine vinegar
- ¼ cup olive oil
- ¼ cup small diced fennel
- 1 medium shallot, minced
- 2 large cloves garlic, minced
- 2 tablespoons minced fresh rosemary
- 6 scallions, thinly sliced
- black pepper, to taste
Bring a large pot of generously salted water to a boil and have ready an ice water bath.
Place the lentils into a medium saucepan and cover with 2-3 inches of water. Bring lentils to a boil, then cover with a lid. Simmer just until tender, about 20-25 minutes. You don’t want them to become mushy.
While lentils are cooking, clean the kale by removing stems and cutting into 2” pieces. Blanch in boiling water for 30 seconds, you want the kale to be bright green but still firm. When at that point, shock in ice water bath. Remove and drain excess water; reserve.
In a small saucepan, mix the raisins with the red wine vinegar. Bring to a simmer, then shut off heat. The raisins will absorb the vinegar; reserve.
In a medium sauté pan (I know, many pans but this ensures best results!), add the olive oil. When hot, sweat the diced fennel until translucent then add the shallot and garlic. Coat in the oil and cook just until you can smell the garlic, mix in rosemary….then shut off heat.
To finish: Mix the cooked lentils (drained of any excess liquid), raisins/vinegar, oil/aromatics, scallions and kale. Season to taste with salt, black pepper and extra vinegar (if you like things acidic).