Some cosmetic changes in preparation for larger site changes in the works.
Wow! That's incredible. What are these bags? Link?
Joined: Jan 11, 2007
Posted to Thread #22466 at 2:18 pm on Jul 13, 2012
I've recently had some health issues and at the peak of it, I vowed, "If I live through this, I'm going to get healthy." My goal is to eat more vegetables (2/3 of the plate, every meal) so I'm exploring more options.
If you're trying to eat more kale, we subbed the chard for kale in this soup at the cafe. It was one of our best selling soups:
Lentil and Swiss Chard Soup
1 cup brown lentils, rinsed
4 cups water
4 cups chicken stock or low-sodium broth
3 tablespoons olive oil, plus more for serving (optional)
1 large onion, finely chopped
Pinch of crushed red pepper
4 garlic cloves, finely chopped
1/2 cup coarsely chopped cilantro
1 bunch green Swiss chard (1 1/4 pounds), ribs removed and reserved for another use, leaves coarsely chopped
1/3 cup fresh lemon juice
Freshly ground pepper
In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.
Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.
Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.
NOTES ONE SERVING: 231 calories, 10.5 gm total fat, 1 gm saturated fat.
You can't do anything about the length of your life, but you can do
something about its depth. - M
Other messages in this thread:
- 22466. Terrific salad: Tuscan Kale Caesar Salad. I'll be eating this all summer. [LINK] - Traca - 6:13am on 07/13/12 (12)
- Thanks T. I've been having good luck saving kale from going bad. - MarilynFL - 12:02pm on 07/13/12
- [sounds like a country-western song.] [NT] - MarilynFL - 2:12pm on 07/13/12
- LOL [NT] - AngAk1 - 5:52pm on 07/13/12
- Wow! That's incredible. What are these bags? Link? - Traca - 2:18pm on 07/13/12
- Hi Traca...I'm so happy you're getting to fulfil your promise. This is the bag I'm using now [LINK] - MarilynFL - 3:26pm on 07/13/12
- Thanks for the recipe. I'm a big fan of lentils and kale with thinly sliced chinese yams. [NT] - MarilynFL - 3:28pm on 07/13/12
- I am going to try this salad with Swiss chard! - judy-mass - 4:56pm on 07/13/12
- This does sound amazing. Can't wait to try. And a question... - Richard in Cincy - 5:17pm on 07/13/12
- Richard, the leaves are longer... - judy-mass - 10:00pm on 07/13/12
- Judy I have never seen it. Is it more tender than the normal kale? - Richard in Cincy - 10:34pm on 07/13/12
- I use the green bags all the time too. No more slimy produce. [NT] - CathyZ from Kauai - 5:13pm on 07/13/12