Wednesday: lentils and greens

I was going to do beans and greens to use up some of the massive quantity of escarole we have. Then I decided to replace the beans with lentils. Not a half bad idea if I do say so myself.

Start by cooking some diced smoked bacon in olive oil until it browns a bit. Add a mixture of diced onion, carrot, celery, green pepper, and minced garlic along with a pinch of salt. Cook until the vegetables start to soften. Add a good quantity of chopped escarole and mix well. Add lentils, a bouillon cube, a couple bay leaves, a sprig or two of thymes, and a bit of hot water. Cover and cook, stirring occasionally, until the lentils are done. Serve drizzled with good olive oil and topped with some chopped chives.

Boy was this happy, happy food.