Tuesday, July 8, 2014

Lentil and Collard Green

This is a Lebanese recipe which can be eaten cold or hot, summer or winter. It's healthy and delicious.
1-bunch collard greens rinsed, stemmed and thinly sliced
1-cup dry lentils, rinse and drained
1- lg onion, chopped 
2-tbsp minced garlic
1/3-cup lemon juice
1-tbsp cumin
1-tsp ground cinnamon 
3- tbsp olive oil
1-tbsp salt
6- cups water
Pre-cook lentil for about 15 minutes on high heat bring to a boil, then turn med-low heat, cover, let simmer until lentils are tender.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add onions, garlic and collard greens cook until wilted approximately 10min. Add cooked greens with cumin, cinnamon and garlic. Allow to simmer for 10min. Stir in Lemmon juice before serving.

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