Saturday, November 24, 2012

Sausage, Lentils, and Beet Greens


Tuesday November 6
As we had a big bunch of fresh greens from the batch of beets we'd roasted, we decided to sub them in for chard in this recipe.

We used a roll of hot bulk sausage, which didn't need much more spice than more ground fennel seed, bay leaf, and a little salt.  We put the diced beet stems in to sauté with the other vedge, used 1 cup of lentils to 2 and a little cups water, and added the greens after the lentils had gone for 40 mins; it took 20 more for them to be perfect.  
Served with Yuengling lager, it was a plateful of perfect.

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