First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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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.