Michel Richard's Collard Greens and Lentils

Welcome to 2007! It's not that bad so far, is it? Well, it's oddly warm here, which is mildly terrifying, and I'm currently nursing the combination of both a hangover and a small case of jetlag, which actually manages to be even worse than it sounds, but on the whole I'd have to say that I'm looking forward to this new year of ours.

In the grand tradition of Italians, Southerners and apparently the Irish, we prepared for the end-of-year festivities yesterday by eating a lunch of stewed greens and lentils. I thought the tradition was just in the lentils (legumes equal money, didn't you know), but it turns out that leafy greens carry the same significance in other cultures. And do you know who I learned this from? Mark Bittman! On the Today Show this morning! Yes, this is what waking up drunk and jetlagged on New Year's Day will do to you: you will find yourself watching Ann, Al and Meredith stuffing cabbage with the Minimalist as you sit bleary-eyed at home on your couch, marveling at their composure (and ability to walk a straight line), while wishing you'd had the wherewithal to have an actual dinner before, or even after, consuming those numerous glasses of Champagne the night before.

As that last sentence might indicate, I'm not sure I've entirely recovered.

But anyway, our lunch. The recipe came from an impressive article in the LA Times a couple years ago about a fantasy Thanksgiving feast that would be made up of contributions from famous chefs (Judy Rodgers' bread salad, Sherry Yard's pumpkin torte, Thomas Keller's shrimp appetizer, and so on, you get the picture). Michel Richard, the famous man behind Citronelle in Washington DC and the author of Happy In The Kitchen, contributed a recipe for long-cooked collard greens and chewy lentils that to me seemed far better suited for a simple weekend lunch than as a side player on the Thanksgiving table.

A plateful of this stewy stuff with a piece of cracklingly fresh bread - why would you want anything else? On some days, that's all you need. It was just so good. So simple and earthy and good. There's just enough prep work to make you feel happily industrious, but then the bulk of the cooking is done in the oven while you are free to contemplate a pedicure or finish that book you started two weeks ago, or draw up a list of thank you cards to write or just sit and gaze at your boyfriend because for a week you couldn't and now you can again. Then you pull out the pot, stir in the balsamic vinegar (which really makes this dish) and think that while the lentils and greens might bring you fortune, you're already quite happy with all that you've got.

So, isn't that extra nice? A good meal and some deep thoughts? I think this recipe's a keeper. (My only caution to you all is that the original recipes says this will serve 6 as a side course, but Ben and I polished it off for lunch alone and - er - sort of battled each other for the last spoonfuls. Those greens really cook down.)

And now I've got to go figure out my dinner plans and take about seven Advil. It's a good thing New Year's Eve comes but once a year.

Collard Greens and Lentils
Serves 2 as a main course

2 tablespoons olive oil
1 onion, diced
1/4 pound bacon, cut in thin strips
1 pound collard greens or mixed collard and mustard greens, ribs removed, chopped
2 cups chicken stock
3/4 cup green Le Puy lentils or other lentils
Salt and pepper
Balsamic vinegar

1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch oven or ovenproof pot and saute the onion over medium heat until it becomes translucent and begins to soften, about 3 minutes. Add the bacon and cook until it softens, about 5 minutes. Remove the pot from the heat and remove any excess oil by patting the bacon with a paper towel.

2. Return the pot to the heat and add half the greens. This will fill the pot, but as you cook, stirring frequently, the leaves will wilt and shrink. When there is enough room, add the remaining greens and the chicken stock. Stir to mix evenly.

3. Cover the pot and place it in the oven to cook until the greens are well stewed and deeply fragrant, about 1 and 1/2 hours.

4. Add the lentils, stir, cover and return the pot to the oven until the lentils are tender but still a little chewy, about 40 to 45 minutes.

5. Season to taste with salt and pepper and stir in 1 tablespoon of balsamic vinegar. Taste and add a little more vinegar if necessary. Serve immediately.

Comments

[Abby]

Nice. I can smell my grandmother's house on New Year's Day, but we always have cornbread with our greens down here! (And white vinegar, but I'm digging the idea of balsamic.)

[LeisureGuy]

In the south, it was black-eyed peas and greens, which I had today: black-eyed peas and beet greens, cooked (coincidentally) with sautéed bacon.

[Tanna]

Oh, my I like this better than black eyed peas. Lentils are really some great eating and green things are great!
You are so right, I am so very happy with what I have... you're already quite happy with all that you've got...
What more could I want - to bring a little goodness into someone else's life.
Great post this one!!!

[Homesick Texan]

I have to admit, because my grandparents' farm didn't yield any black-eyed peas this year, yesterday my family back in Texas decided to eat lentils instead. Shocking!

But seriously, this recipe sounds delish. I like the addition of balsamic vinegar...never thought of that but I can see how it would bring that little something extra to the dish.

And thanks for the "deep thoughts." It's very satisfying being happy with what you already have.

[ann]

My hangover doesn't sound as if it was quite as epic as yours, but I was perfectly happy, regardless, to sit back and read a good bodice ripper while my boyfriend made me a nice Polish soup.

Good stuff... Happy New Year Luisa!!

[lindy]

Greens and Beans...it doesn't get any better, and I've never met a variant of this combo I didn't like. I'll have to get some nice lentils and give it a try. Thus far, my favorites are broccoli rabe and cannellinis, or tuscan kale with chickpeas. But I'm always up for another one.

[hungry girl]

Our hangover meal was Pakistani takeout and paratha bread, but had I the wherewhithal to cook, this would have been the dish. I might make it today as a cold begins to overtake my body and the healthiest of foods suddenly seem desirable.

[Anne]

Welcome back, Luisa! What a perfect hangover meal...starchy with bacon flavor. And with the slow cooking, it's ready just when you're able to think about eating solid food again.

It's so easy, too. Double bonus.

[Julie]

Happy New Year and welcome back! Lovely, as usual. Thank you for your past year of wonderful posts. I'm looking forward to 2007's.

[Luisa]

Abby - cornbread sounds like a good addition!

LeisureGuy - mm, I like the sound of your recipe. Tried beet greens for the first time 2 summers ago and really liked them a lot. Did you use canned or dried black-eyed peas?

Tanna - thank you! Yes, it's good to feel content. Great, even.

Lisa - how cute! I love the idea of your Texan family having to "fall back" on lentils because their farm didn't yield any black-eyed peas this year. Wonderful!

Ann - that sounds lovely indeed. The closest I came to cooking yesterday was spreading apple butter on toast - I left the rest up to the experts ;)

Lindy - those are some great combinations. I'll bet you'll want to add this to them. Hooray for greens!

Hungry Girl - how funny, we almost ate Indian yesterday as a hangover cure, but ended up with Thai. Something about the spice and grease seemed really appealing. Well, of course ;) I hope you feel better soon... But I'm with you on cooking healthily these days - it feels elemental!

Anne - hello there! The greens might have made this a little too healthy for a hangover cure for me - I needed a bit of filthy grease - but I could see it working for others.

Julie - happy New Year to you! Thanks for being such a loyal reader and commenter ;)

[Ivonne]

Luisa,

So glad to see you back and posting. I hope you had a wonderful time in Berlin.

Buona fortuna nel 2007!

[TJ]

Our first-of-year favorites include black-eyed peas and collard greens prepared separately. My grandmothers both used "fatback" for seasoning, but ensuing generations have modernized with smoked turkey legs in our black-eyed peas (aka field peas), and lots of onion and garlic in our collards. It makes my mouth water just thinking about it...

[home cook]

Wow, I totally love this blog. It’s so clean, professional looking, and I love the recipes to be found here! You totally have a new reader!

[rachel]

Yum! This looks good!

[Luisa]

Ivonne - Berlin was great, as usual. Too brief, but it's always good to be home. I was glad to see you enjoyed your trip there! Next time you've got to stay on for a few more days. So much to see in that big city.

TJ - Smoked turkey legs! Delicious. I just tried smoked turkey for the first time at a holiday party in December and was totally smitten. That stuff is amazing. Wonder where it can be found in NYC?

Home Cook - thank you! And welcome! I'm thrilled to have a new reader.

Rachel - yum indeed. No leftovers at all!

[Jessika]

Welcome back or whatever the correct phrase in the blogosphere should be with you there and me here... oh nevermind ;).

Hope you had plenty of basler-leckerli to boot along with an hefty pile of lebkuchen. My aunt always sends me real Nürnberger lebkuchen. It's what makes my christmas. Don't want the chocolatey ones, I want the sugar chrusted ones. Makes my ear wiggle just thinking about it ;).

[Aileen Bordman]

Michel Richard appears in my new film Monet’s Palate with Meryl Streep, Alice Waters, Daniel Boulud et al..Chef Richard’s talents and contributions as a Chef and his charming personality have entertained all. - Aileen Bordman