BUNGALOW KITCHEN: Lentils and egg a hearty respite from holiday sugar overload
Amidst the gingerbread men, sugar plum fairies and marshmallow snow figures, do you find yourself wanting to give your tummy a break from the holiday overload?
Don't get me wrong; holiday food is the best kind -- soft, sticky and sweet or warm, crunchy and cheesy. You had me at peppermint bark and sausage balls. We'll all repent for our wintry indulgences come January, but in case you need a weeknight break to pump the brakes on your yuletide free-for-all, I've got you covered.
Braised Lentils with Greens and Fried Egg is both simple and sultry. Lentils are so easy to make. Add some base flavors, veggies and protein, and voila! You have an earthy weeknight meal that is somehow both satisfying and sophisticated.
Lentils are full of protein and fiber -- two essential elements for a healthy and fulfilling dinner. In this dish, adding collard greens will bump up the fiber content even more as an addition to the mirepoix of carrot, celery and onion. Additional protein comes in the form of an egg, over easy.
The depth of flavor here comes from the very beginning: three slices of bacon. This is just enough fat to get the party started in your pot without going overboard. The sliced onion quickly picks up on the bacon flavor and carries this dish as an aromatic and flavor enhancer.
No one's expecting you to eat a raw kale salad every day of December (although I do love a raw kale salad). This month is about spending time with family and friends, and that often revolves around a table, break room kitchen or cocktail party.
Go ahead and live a little this holiday season, and make some lentils during the week to keep up your party stamina. Sending you and yours tidings of comfort and joy!
Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.
BUNGALOW RECIPE
Braised Lentils with Greens and Fried Egg
3 slices bacon
1 sweet onion
4 celery stalks
4 medium carrots
2 cups torn collard green leaves with stems removed, about 1/2 bunch
1 cup lentils, dry
5 cups chicken stock, homemade or store-bought
Salt and pepper
4 eggs
2 tablespoons butter
Serves four.
Heat a heavy-bottomed pot over medium-high heat on the stove. Dice the bacon, then place the diced meat in the hot pot and cook until about halfway done.
While the bacon is cooking, slice the onion in half, remove the outer layer, and slice into thin half moons, about 1/8-inch thickness. Add the sliced onion to the bacon and grease and stir.
While the onions are cooking, dice the celery and carrots. When the onions are translucent, add the diced celery and carrots, stirring to combine. Let the vegetables cook for about 4 minutes, then add the collard green pieces and stir.
Turn the heat up to high and add the chicken stock, about 1 teaspoon salt, and 1/2 teaspoon pepper. Bring the liquid to a boil, add the lentils, place the top on the pot, and let simmer for about 30 minutes.
When you're ready to serve the stew, you'll need to top each serving with a fried egg. Go ahead and plate the lentils in each bowl.
For each fried egg, add 1/2 tablespoon of butter to a frying pan over medium-high heat. Sprinkle the melted butter with a dash of salt and pepper, the crack the egg into the pan, taking care to keep the yolk intact. As the bottom of the egg begins to cook, sprinkle the top side of the egg with salt and pepper.
When the edges begin to brown, carefully flip the egg and cook for about 30 more seconds, then use a spatula or turner to slide the egg out of the frying pan and on top of the lentils in a bowl. Repeat for each serving.
This story was originally published December 8, 2015 at 4:24 PM with the headline "BUNGALOW KITCHEN: Lentils and egg a hearty respite from holiday sugar overload ."