My mostly vegetarian family and I reside in the great state of Michigan. We are breaking records here, not just the unemployment rate, but the weather also. This morning, the local new station announced that a 70 year record will be broken this week- the most warm days in March! It has been warm and sunny for days. DAYS!!!! That is why I am finding it hard to sit in front of a computer and blog. I am also finding difficulty in cooking. The family and I are spending so much time outside that we are eating a lot more peanut butter and jelly than we should.
I am buckling down today and finally posting a dish I made a few days ago. Collards with Lentils, tomatoes, and spices. I served it over basmati rice. With a side of roasted curry cauliflower. It left us wondering why we don’t eat collards more often? They are AWESOME!
1 medium onion, chopped 4 cloves garlic, thinly sliced 2 teaspoons garam masala 1 (15-ounce) can no-salt-added diced tomatoes 1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons 1 cup red lentils.
Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.
Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve.