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2 bunches Swiss chard
1 bunch beet greens
1/2 cup olive oil
3/4 cup diced onion
3/4 cup diced carrots
3/4 cup diced celery
1 pound French lentils, rinsed well and picked over
6 cups Emeril's All Natural Vegetable Stock, homemade vegetable stock, or low sodium chicken broth
1 bay leaf
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 ears sweet corn, roasted over and open flame, kernels removed
1/2 cup small-diced red bell pepper, plus 1 tablespoon for garnish
1/2 cup small-diced yellow bell pepper, plus 1 tablespoon for garnish
1/2 cup chopped parsley, plus 1 tablespoon for garnish
2 lemons, juiced
6 tablespoons extra virgin olive oil
2 tablespoons thinly sliced garlic
1/2 teaspoon crushed red pepper
6 to 8 large eggs, at room temperature
Wash the Swiss chard and beet greens well. Pat dry. Cut the ribs from the leaves, chop into 1/2-inch pieces, and set aside. Cut the leaves into 1-inch strips and reserve separately.
Heat 3 tablespoons of the olive oil in a medium saucepan over medium high heat. When hot, add the onions, carrots, celery, Swiss chard ribs and beet ribs, and cook, stirring, for 4 minutes. Add the lentils, bay leaf, 1 1/2 teaspoons salt and the black pepper. Toss to coat lentils then add 6 cups of the vegetable stock. Bring to a simmer and cook covered, stirring occasionally, until lentils are just tender, about 20 minutes. Take care not to overcook or lentils will become mushy. Set lentils aside to cool to lukewarm in the cooking liquid, then strain in a colander.
Reserve the cooking liquid for braising the greens.
Place the warm lentils in a bowl and add the sweet corn, the red and yellow bell peppers, parsley, lemon juice and the extra virgin olive oil. Toss well to combine and adjust seasoning if necessary. Set-aside until ready to serve.
In a large skillet over medium heat, add 3 tablespoons of the remaining olive oil. When hot, add the garlic and crushed red pepper and cook until fragrant, 30 to 45 seconds. Add the chard and beet greens, in batches, stirring between additions, until the greens wilt slightly. Cook, stirring, for 2 minutes. Add 1cup reserved stock and remaining 1/2 teaspoon of salt. Continue to cook until greens are just tender, 3 to 4 minutes longer.
When ready to serve, cook the eggs.
Heat a large nonstick skillet over medium low heat. Add the remaining 2 tablespoons of olive oil and gently crack 4 of the eggs in the skillet. Season lightly with salt and pepper to taste and cook, undisturbed, until the white is set, 3 to 4 minutes. Remove the eggs from the pan and repeat with the remaining eggs.
To Serve:
Serve the lentils in shallow bowls, topped with the wilted greens. Place egg on top of greens and garnish with diced red and yellow pepper. Sprinkle with chopped parsley. Drizzle with lemon juice to taste and serve immediately.
Yield: 6 to 8 servings
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