T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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SPICED LENTILS WITH KALE

adapted from Cook’s Illustrated, March 1995.
You may mince Kale stalks for use in long-cooking recipes or save them for making stock.


1 cup lentils, picked over and rinsed
1 tsp. table salt
1 bunch Tuscan Kale
2 Tbls. unsalted butter
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. dry mustard
1/4 tsp. red pepper flakes or to taste
2 cloves garlic, minced
2 tsp. minced fresh ginger

Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20 to 25 minutes. Meanwhile wash kale in a deep basin of cold water, strip leaves from coarse central stalk, coarsely chop leaves, add kale leaves to the lentils during last 5 minutes of cooking. Drain, reserving 1 cup cooking liquid. Meanwhile, heat butter in large skillet over medium heat. Add the four spices; sauté to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Stir in lentils and kale with reserved cooking liquid. Simmer to blend flavors, about 5 minutes. Adjust seasonings and serve.

Find more recipes by produce: kale