Serves 4
If there aren’t delicious aromatics wafting through the air, have you even cooked? Shallot, onion, olive oil.. now that’s dinner! This method is what I use time and time again with whatever I picked up at the anarchist co-op (ok fine Whole Foods) and whatever beans I have burning a hole in my cupboard. So try it with spinach, arugula or chard. Or just go ahead and try it with dandelion greens like the goddam recipe says. It takes only 15 minutes or so (if your lentils are cooked ahead of time or from a can) and it tastes like it took 20. At least. This recipe is from I Can Cook Vegan.
Notes
There’s a hidden gem to be learned in this simple recipe. If you cook the nutritional yeast for a minute with the shallot and stuff it gets a deep toasty flavor like a roux! It makes it taste extra special and thickens the sauce, too. So much winning.
Ingredients
1/2 cup walnuts
2 tablespoons olive oil
1 cup thinly sliced shallot
2 cloves garlic, minced
1/2 teaspoon dried tarragon
Fresh black pepper
2 tablespoons nutritional yeast
1/4 cup dry white wine
1/2 cup vegetable broth
1 large bunch dandelion greens
1 1/2 cups cooked brown or green lentils
2 cups thinly sliced radicchio
Directions
1 – Preheat oven to 350 F. Spread walnuts onto a small baking tray and toast for about 10 minutes. Remove from oven, let cool, and roughly chop. In the meantime, proceed with the rest of the recipe.
2 – Preheat a large pan over medium heat. Saute shallots in olive oil with a pinch of salt until lightly browned, about 5 minutes. Add garlic, tarragon and black pepper and saute another minute.
3 – Add nutritional yeast and stir with a wooden spatula to toast for about 1 minute. Add white wine and to deglaze the pan. Let cook for about 3 minutes.
4 – Add vegetable broth and bring to a boil. Add the greens and cook down for about 5 minutes. Add the lentils and toss to heat through. Serve topped with walnuts!
Looks like a great recipe. Hey Eazy. I used to leave weirdo troll comments on your blog waaay back, till you blocked me (personally, I think some were hilarious and hope I wasn’t too nasty – if so I apologize). Still got mad love for you (& Terry) (and dumb poems too). Thanks for sticking around for us Isa. Health and happiness; love and success, you really deserve life’s best. I’ll F-off now… right after I request you make a video of your best uses for Dill Dough…
This looks absolutely delicious, and so easy to make!!
Is the radicchio added as a garnish to the bowl?
*sigh* Thought I was taking the day off cooking after my T-giving marathon yesterday. But then, damn you Ms Isa, you post this recipe and now I GOTTA go get me some dandelion greens.
Hey, can you post instructions about picking dandelion greens from my non-poisoned yard?
I made this recipe last night with a few modifications and it made me so happy!!! I used Trader Joe’s prepared boxed lentils. I used all veg broth instead of wine. I used spinach instead of dandelion. So good!! The aromas were amazing. The visual amazing. Taste amazing. Thank you for breaking me out of my Covid single lady vegan cooking rut. Will be trying more recipes.
Just tried this using the ICCV cookbook and the aromas and flavor of the shallots with tarragon and nooch were great. But, I messed up a couple of things.
I used canned lentils and they ended up being too mushy when trying to toss everything together. Also, I had never tried dandelion greens before and they were way more bitter than I expected. I doctored it up with some seasoning salt and a splash of lemon juice which helped. Gonna try cooking my own lentils and using collard greens instead next time.