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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