Today I went to the local Farmers Market and picked up several bunches of chicory leaves. This is the season for chicory, and it looked so inviting that I had to buy it. (It’s not pretty and it was rather dirty, but it called to me nonetheless.)
The chicory I bought is grown near my home in the middle Galilee, and it looks like the varieties called Catalogna and wild chicory. It was full of soil so I washed it well using the instructions for “Cleaning leafy greens and other dirt-filled veggies” on the Food Prep Tips page.
Chicory is very nutritious, so it’s a worthwhile green to learn to work with. Once I got it home, I had no idea what to do with it so I asked Spirit for a yumtrititious recipe. Since it’s cold outside, I wanted to make a warm dish, and I was hungry so I wanted a recipe that I could make in under an hour. Here is the recipe that Spirit gave me. Thanks, Spirit!
The recipe has two parts: the chicory part and the lentil-hazelnut part. I’ll present the instructions for each part separately, but I made them at the same time.
Makes 4 cups
Ingredients for the Lentil-Hazelnut mixture
1/2 cup green lentils, sorted and washed
1 1/4 cups water
1 tsp turmeric
1/3 cup chopped hazelnuts
1/4 tsp mustard powder
1/8 tsp black pepper (in most of my recipes I use white pepper, but here I wanted a stronger pepper taste)
- In a small pot, bring the lentils, water and turmeric to a boil, then lower the heat. Cook the lentils for 20-25 minutes until the water has evaporated. The lentils should be a bit chewy and not soft. (Add 1-3 Tbsp water during the cooking to keep them from sticking to the bottom of the pot.)
- Mix in the chopped hazelnuts and continue cooking for 5 minutes. Stir regularly to keep the mixture from getting too stuck to the pot.
- Turn off the heat, then add the mustard powder and pepper.
- Set pot aside.
Ingredients for Chicory saute
3 Tbsp olive oil
2 medium size onions, chopped
7 cups (packed) chopped chicory
1 1/2 tsp cardamom
1 tsp coarse salt
1/4 c milk substitute (I used rice-almond milk)
- In a large pot, saute the onions in olive oil until the onions are soft (5-6 minutes).
- Add the chicory and saute 7 minutes.
- Stir in the salt and cardamom, then add the milk substitute and stir until the milk is completely mixed in.
- Remove from heat and add the lentil-hazelnut mixture.