Saturday, January 26, 2013

Lentil and Chard Ragout~pg. 183

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:

Waiting for the lentils to cook!

I like to use the stems of the chard so I chopped them and added to the onion and garlic saute.

I'm always looking for new recipes that use chard, kale, etc. and this one is a keeper! I doubled the recipe so I could use the whole bunch of rainbow Swiss chard I had. Note to self: if not using low-sodium vegetable broth reduce the amount of salt! Otherwise, I loved the flavors in this ragout, especially the lovely lemon zest. I served it over brown rice pilaf. It made enough to freeze some, give some to my daughter and have leftovers today. 

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