Stovetop Lentils With Swiss Chard, Onions And Spices

1. 1

   Remove the leaves from the greens. Chop the stems into 1/2 inch stalks and chop the leaves to the approximate size of cilantro or parsley leaves.

2. 2

   Saute the onions and stalks (with just a little kosher salt) in the oil until the onions are translucent

3. 3

   Add the remaining ingredients except the greens and stir.

4. 4

   Cook over low heat for about 35 to 45 minutes checking to be sure it does not dry out and stick or become mushy. Lentils should be al dente.

5. 5

   When you believe the lentils are about 10 minutes away from al dente, add the greens and toss. (You don't have to use all of the greens but you should use at least 2/3.) Throughout, make sure not to let all of the moisture evaporate. If necessary,add equal parts water, wine until lentils are done

* Per serving · 4 servings · Values may vary.