About the Recipe
Ingredients
1 bunch purple kale chopped 8 -10 oz
1 bunch swiss chard chopped
sea salt to taste
1 1/2 cup french green lentils or black lentils
1 lemon and zest, cone #1
4 scallons aka green onions
2 garlic cloves, cone #1
1/3 cup extra virgin olive oil
1/2 cup raw almonds coarsley chopped
1 TBSP cumin seeds
1/2 tsp crushed red pepper flakes
4 oz vegan feta , crumbled
1 cup pitted castevetrano olives
1 english cucumber died cone #3 (about a cup)
1/2 cup chopped parsley
Preparation
Add kale to a large bowl season with 1/2 tsp salt and massage until kale is slightly softened, about 30 seconds.
Add Swiss chard and toss to combine.
Bring a 5 quart roaster pot of water to a boil over high add lentils, reduce heat to medium click low simmer until lentils are tneder yet slightly al dente;
zest a lemmon - add lemon peels to a small skillet with scallions, garlic cloves and oil
heat skillet over medium and cook oil mixture, stirring occasionally, until garlic starts to brown and lemon peel start to smell gragrant and toast, about 3 min.
Add almonds and cook, stirring frequently until almonds are browned, 3-4 min.
Off heat , sitr stir in cummin seeds and red pepper flakes, and let rest in oil for 1-2 min.
Using strainer, drain lentils well; add to bowl ith kale and swiss char.
Add half of th almond mixture, feta, olives, cucumber and parsley; toss to combine. Season with salt and pepper to taster
transfer to a serving dish and top with remaining almonds.