Lentils go well with pork, and pork goes well with greens. They all come together in this simple one-dish meal that sees the three further complemented by a tablespoon of toasted mustard seeds. Soaking the
lentils in advance, which increases mineral availability, requires a little advance planning.
SERVES: 4 TO 6
INGREDIENTS:
- 1 cup French green lentils, picked over
- 2 tablespoons mustard seeds
- 1 tablespoon lard or extra-virgin olive oil
- 1 onion, thinly sliced
- 8 ounces fresh Italian-style pork sausages, casings removed
- 2 bunches mustard greens (about 16 ounces), trimmed and sliced into ribbons about ¼ inch thick
- Balsamic vinegar, to serve
- Finely ground unrefined sea salt and freshly ground black pepper
INSTRUCTIONS:
- Pour the lentils into a mixing bowl. Pour in warm water to cover by 2 inches.
- Cover the bowl with a kitchen towel, set it in a warm spot on your kitchen counter, and allow the lentils to soak for at least 8 and up to 12 hours.
- Drain the lentils and rinse them well. Pour them into a heavy stockpot and pour in enough fresh water to cover them by 2 inches. Bring the water to a boil over medium-high heat, then decrease the heat to low and simmer the lentils, uncovered, for about 45 minutes, or until the lentils soften and become tender. Drain the lentils and set them in a bowl while you prepare the other ingredients.
- Heat a very wide skillet over high heat. When it is very hot, toss in the mustard seeds and toast them for about 2 minutes, or until they release their fragrance and begin to brown a bit. Decrease the heat to medium and add the lard to the pan. Once the lard melts, stir in the onion and fry it until it begins to brown a bit at the edges, about 5 minutes. Stir the sausage into the onion and continue stirring until the meat is cooked through and browned, about 8 minutes. Pour the lentils into the skillet and stir them into the sausage and onion until warmed through.
- Turn off the heat, stir in the mustard greens, and cover the skillet. Allow the greens to wilt, undisturbed, in the residual heat of the skillet for about 5 minutes. Uncover and stir once again. Serve with a drizzle of balsamic vinegar and a sprinkling of salt and pepper.
