White wine kale and lentils with ricotta

Quick, satisfying, light flavours for a mid-fall meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in pan on medium. Add onion and salt and cook until translucent. Add garlic and thyme and cook 3 mins.

Step 2

Add wine and simmer until reduced by half. Add kale stems and cook 3 mins then add the rest of the kale and butter.

Step 3

Cook until kale is wilted and then add unrinsed lentils along with about 1/3 liquid from can. If sauce is thin stir in 1 tbsp of flour or starch mixed with a bit of water.

Step 4

Serve kale and lentil mixture in a bowl topped with a dollop of ricotta drizzled with olive oil. Finish with salt and pepper.