Garlicky Lentils with Bacon and Sautéed Greens
A very rustic and homestyle dish, surprisingly accommodating for dietary restrictions. Tender green lentils with garlic and greens sautéed in bacon fat.
Equipment
- Cast iron skillet
Ingredients
- ½ cup Green lentils dried
- 2 cups Water
- ½ heaping tsp Salt
- 1 tbsp Extra virgin olive oil
- 5 slices Bacon chopped
- 5 cloves Garlic sliced thinly
- 2 cups Kale or spinach
- 2 cups Cooked rice Jasmine
Instructions
Lentils
- Combine lentils, water, olive oil, and salt in a medium pot on high heat. Bring to a boil, then cover and lower heat to a simmer. Cook for one hour, stirring occasionally.
Bacon, garlic, and greens
- In a cast iron skillet on medium heat, fry chopped bacon until golden and crisp. Transfer to a plate lined with paper towel.
- In the same skillet, fry garlic slices in the bacon grease on medium-low heat and transfer it as it turns golden brown into the simmering pot of lentils. Stir and re-cover the lentil pot after all garlic has been transferred.
- In the remaining bacon grease in the cast iron skillet, sauté the kale or spinach and add a pinch of salt.
Assembly
- Once lentils have cooked for an hour and are tender, top with bacon pieces and arrange sautéed greens around the circumference of the pot. Serve straight from the pot with rice.