1 bunch Red Dog Farm collards
4-5 Red Dog Farm carrots
1/2 cup French green lentils
1 small leek
1 clove garlic
Olive oil
Sea salt
Lemon juice (optional)
Chopped parsley (optional)

Pick through lentils for pebbles, then give them a rinse and boil them with a pinch of salt for 20-30 minutes, until tender.

In the meantime, clean and chop your leek and mince your garlic. Peel and slice your carrots at a sharp angle to maximize the surface area for cooking. Chop off the collard stems and cut the leaves into one-inch squares.

Heat a pan on medium heat, then add olive oil. When the oil swirls easily in the pan, add the leek and allow to cook for 1-2 minutes, until the pieces break up and become tender and translucent. Add carrots and stir. Cook 2 minutes, then add collards. Sprinkle with sea salt and continue to cook, stirring occasionally.

Shortly after the collards turn bright green (4-5 minutes), clear a space in the center of the pan and add your minced garlic in a single layer (you can add a touch more oil if necessary). Let garlic cook 30 seconds or so until fragrant, then add the lentils and mix with the other vegetables. A squeeze of lemon juice or zest, or a dash of vinegar, is a good addition here, if you like. A sprinkle of your favorite herb, e.g. Italian parsley, basil, or thyme, adds depth and complexity if you have them around.

Continue cooking 3-4 more minutes, stirring every 30 seconds. Adjust salt and serve.