Warm Kale and Lentil Salad with Sun-Dried Tomatoes
- 1 cup dried green lentils, rinsed and picked over
- 4 cups low-sodium vegetable broth, divided
- 2 (12-ounce) bunches kale, rinsed well, tough stems removed
- 1 large white onion, halved and thinly sliced
- 3 large garlic cloves, chopped
- 1/2 cup dry red wine
- 1/2 cup sun-dried tomatoes (not packed in oil), cut into strips with kitchen shears or chopped
- 1 small fennel bulb, trimmed and finely chopped
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon ground black pepper
Slice kale leaves into 1/4-inch-wide strips. Heat a large high-sided skillet over medium-high heat. When the pan is very hot, add half of the kale, with water still clinging to the leaves, and cook, tossing with tongs constantly, until leaves are just wilted, about 5 minutes. Add kale to lentils and repeat with remaining kale.
Add onion to the hot skillet with 1/4 cup water. Cook, stirring frequently, until the pan is nearly dry, about 5 minutes. Add garlic and cook for 30 seconds. Pour in wine and stir to scrape up any browned bits from the bottom of the pan. Let wine reduce by half, about 2 minutes. Add sun-dried tomatoes, remaining 1 cup broth and reserved lentil cooking liquid to the skillet. Simmer until tomatoes are tender and the liquid is reduced by half, about 10 minutes. Pour onion mixture over kale and lentils. Add fennel, thyme and pepper, and toss well. Serve warm or at room temperature.
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