Valentine's Day is all about indulgence and chocolate which is great until the next day, when you're popping Tums like candy and drinking Alka-Seltzer like wine. Reset your body with this bowl. Aside from tasting delicious, it's full of nutrients and extremely high in fiber that helps to...flush...out the indulgences of days prior. And believe me, it really works.
Yields two servings.
- 1 large sweet potato
- 3 tablespoons olive oil, divided (1+2), plus more for drizzling
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon pepper
- 2 cups water
- 1/2 cup lentils
- 2 bay leaves
- 4 peeled cloves garlic, divided (2+2)
- 6 scallions
- 8 ounces hardy greens such as kale, collards and/or turnip greens
- 1 teaspoon cumin seeds
- 2 mini seedless cucumbers
- 2 lemon wedges
- Salt & Pepper
- Preheat oven to 400°F. Dice sweet potatoes and toss with 1 tablespoon olive oil, salt, sugar, and pepper on a baking sheet. Roast for 15 to 20 minutes, until crispy and golden brown.
- In a pot, bring the water and a big pinch of salt to a boil. Add lentils, bay leaves, and 2 cloves garlic, and reduce to a simmer. Cook for 20 to 25 minutes, until al dente but not mushy. Remove from heat and set aside when done.
- Stem and slice the greens into wide ribbons. Thinly slice the scallions, both white and green parts. Thinly slice the garlic cloves. Slice the cucumbers into ¼-inch chunks.
- In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the scallions and garlic and fry, stirring to prevent the garlic from coloring. Right when the garlic starts to color, add the greens, a big pinch of salt, a splash of water and cover until the greens have wilted and most of the water has evaporated. Remove the lid and add the cumin seeds and cucumbers. Sauté and stir everything to combine. Cook until the water has evaporated.
- Serve everything in a bowl in distinct sections and garnish with lemon wedges, parsley and a sprinkling of piment d'esplette.