Recipe: Evan Kleiman’s Lentils, Greens, and Sausages

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This weekend on the Market Report, Laura Avery talks to Akasha Richmond and farmer Nate Peitso (of Maggie’s Farm) about winter greens. Nate suggests using his frisee for a lardons salad with bacon and a poached egg. Akasha suggests sauteeing swiss chard with olive oil, shallot and red chile. In this recipe (from her cookbook Cucina Rustica) Evan Kleiman pairs bitter greens with lentils and sweet Italian sausages. She says you can use any dark leafy green, but Evan prefers it with rapini.

Keep reading for her recipe…