Braised Lentils with Winter Greens and an Egg

  • Ready Time : 0 min



  • 3 tablespoons olive oil, divided
  • 1/2 cup French green lentils
  • 1 bunch winter greens, such as kale, chard, collards, etc.
  • 1 shallot, peeled and minced
  • 1/2 cup red wine
  • 1 clove garlic, chopped
  • 1/8 teaspoon red chili flakes, or to taste
  • splash of lemon juice or sherry vinegar
  • salt and black pepper
  • 2 eggs


In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the shallot and saute until soft, 2-3 minutes. Add 1 cup water and the red wine, bring to a boil, and simmer, covered, until the lentils are tender but not mushy, 30 minutes or so. Add more water as necessary. Season to taste with salt.

In the meantime, wash the greens and slice the leaves away from the stems and roughly chop the leaves. Heat 1 tablespoon of the oil, garlic, and chili flakes in a saucepan or large skillet until fragrant, then add the leaves along with 1/4 cup or so of water and a pinch of salt. Cover, turn the heat to medium-low, and allow the leaves to steam as the water evaporates, tasting for tenderness and adding more water as necessary. Finish with lemon juice or vinegar to taste, and perhaps more olive oil.

When the lentils and greens are nearing completion, heat the remaining oil in a small non-stick skillet and fry the eggs sunny-side-up, about 3 minutes over medium-low heat, until the whites are set but the yolk is still runny.

Serve the greens on a bed of lentils, topped with the egg and fresh black pepper.

Source: Serious Eats

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