After spending a few wonderful and beautiful weeks in Europe I’m happy to be back in my kitchen cooking my own meals. Over Christmas my mom spent hours making lard from the pigs we raised on my family’s ranch. It is high quality and delicious and if you ever have the chance to try cooking with homemade lard I highly recommend it. That said, butter works perfectly fine in this recipe. You can also substitute different kinds of jelly here; an apricot jam would work great, my sister in law’s mom gave me this pomegranate jelly for Christmas and I’m unfortunately out now, it was so delicious. The seasoning is meant to be quite light and mild so that it still pairs well with the goat cheese and jelly. This is a light yet filling meal perfect after a day in the backcountry.
Lentil + Quinoa Butter Lettuce Wraps
with Pomegranate Jelly, Goat Cheese, Kale + Mustard Greens
½ shallot, chopped
3 pieces of dinosaur kale, chopped
3 pieces mustard greens, chopped
½ cup cooked lentils
½ cup cooked quinoa
1 tbsp Rice wine vinegar
1 tbsp Tamari
Drizzle Sesame oil
2 tsp Coconut palm sugar
1 tbsp Homemade lard or butter
Butter leaf lettuce
Place a tbsp of butter or lard in a cast iron skillet on medium-high heat and add the shallots. Cook for a minute or two and then add the kale and mustard greens. Drizzle the greens with lemon juice and a dash of salt, cover and cook another minute or so. Add the lentils + quinoa, drizzle everything with the rice wine vinegar, tamari, sesame oil, and coconut palm sugar. The seasoning should be quite light. Stir well to mix the flavors, and cook until the lentils and quinoa are slightly crisped.
For assembly: rip off a few of the larger butter lettuce leafs and spoon a small amount of the pomegranate jelly on first, follow with a few spoonfuls of the lentil-quinoa mix, add a few pieces of goat cheese and another little bit of jelly, add cilantro if you have it on hand, wrap up the lettuce leaf and enjoy.