It’s still summer in Seattle. But as the nights get cooler, a warm weeknight dinner sounds more and more appealing. Swiss chard is still plentiful, and this is a great way to eat your way thru the last push in your garden.
In a larger sauce pan, saute a yellow onion and garlic in olive oil until the onion is translucent. Add 1 cup red wine, 3 cups water, and 1 cup green lentils. Bring to a boil, then reduce to a simmer and cover, with the lid propped open, until the lentils are al dente. About 20 minutes.
Meanwhile, chop the swiss chard, including some of the stems. At the fifteen minute mark, heat a frying pan, bringing olive oil and garlic cloves up to medium heat. Then add the stems first, cooking until they start to soften. Pour in a little red wine and some water to keep things steamy. Then add the greens and saute, adding salt and pepper.
Serve the lentils and greens side by side, with feta sprinkled on top. A sausage and rustic bread would go well with this dinner. Along with a nice glass of red wine.