aged pecorino cheese. Remove stems of greens and wash thoroughly. For the duck: Add olive oil to a large saucepan over medium heat. Mince finely the herbs and steep the saffron in water. salt + pepper to taste This recipe is so simple, yet tasty and goes well with chapattis, roti’s or rice. Step 2 Add the broth, mustard greens, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. In any case, the harm can be removed in many ways, adding herbs and spices as well as discarding the first cooking water, a suggestion that dates back to Dioscorides. Put a lid on the pot and let the lentils cook until tender and most of the liquid is absorbed, about 25 minutes. Lenticulas bene lotas et electas pone ad coquendum cum herbis odoriferis, oleo, sale et safran. Return cooking liquid to pan. I use the strainer and the bowl of the salad spinner to wash greens even if I don’t need to spin them dry because it is very easy to submerge them in water and then lift out the basket. Bring to a boil, reduce heat, and simmer gently, uncovered, for 15 minutes. MUSTARD GREENS. A few weeks ago mustard greens reappeared in our weekly CSA box and, although I wasn’t unenthused to receive them, I wasn’t exactly jacked up and overflowing with creative cooking ideas. Original text Medieval Blancmange VIDEO Pour over beaten eggs and grated hard cheese, and serve. Turn off the heat and stir in the shallot, vinegar, and Dijon mustard. aromatic herbs (thyme, rosemary, marjoram) I recently posted a recipe for mustard greens with chicken, creamy yummy chicken gravy and today the recipe is mustard green with lentils for all those veggie lovers. Medieval Sea Bream VIDEO 1 teaspoon turmeric Season with salt, pepper, and red wine vinegar. Bring to a boil, … Add mustard greens for a couple of minutes until wilted. Serve over rice or as a stew. Add in ginger and garlic and cook for an additional 5 minutes or until onion is translucent. Beat the egg and grate the cheese. For the lentils: Add olive oil to a high-sided saucepan with a lid and heat until shimmering. Medieval Red Mullet Soup VIDEO Thoroughly rinse lentils and pick out any pebbles or rocks. Add the garlic and cook until fragrant, about 1 minute more. Add broth, mustard greens, sweet potatoes and lentils to pot and season with salt and pepper. When the lentils are tender, drain them, discard the bay leaf, and add them to the mustard greens mixture in the skillet, stirring to combine. 3. salt. We paired this lentil recipe with a simple and quick side dish prepared with mustard greens, found in the Anonimo Toscano. Stir in broth, lentils and ¼ teaspoon salt. 1 tablespoon minced fresh ginger or 1/2 tsp dried ginger Below, you find the original sources, the method, and the video of the recipes. They are the worst among the legumes, and yet they are very popular, Castelvetro writes in the 17th century: even the rich people eat lentils, not only the plebs (nonostante questo, altri che la vil plebe da noi la mangia). Add water or stock and lentils, and bring to a boil. Heat olive oil over medium low heat. Once the lentils are tender … Inexpensive and quick-cooking lentils are paired with chicken sausage and mustard greens in this 30-minute, hearty healthy weeknight soup. olive oil Medieval Lasagna VIDEO Saffron was one of the most common spices since the Middle Ages and was used not only for its flavor but also for its color. Start by breaking down the greens. Add marjoram, lentils, and chicken stock to the pot and bring to boil. Pour over beaten eggs and grated hard cheese, and serve. Meat and olive oil are the two alternatives for the lean and the fat days. Warm up the olive oil in a pan and stir-fry the greens briefly adding a pinch of salt. Safran refers to the oriental variety of saffron, possibly in contrast with the locally-cultivated one. Cover and cook until lentils are tender, 7 to 9 hours on LOW or 4 to 6 hours on HIGH. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. We find a similar preparation in the cookbook attributed to Apicius, an excellent recipe with fava beans we prepared last spring. We wrote more about it and its medical proprieties in this article. Chop or tear into bite size pieces and triple wash using a salad spinner. Combine remaining 6 Tbs. 2 cloves garlic Serve this over rice or on it’s own. Hi Guys, today I'm going to show you how to make collard greens with lentils. Ingredients mustard greens olive oil salt. Add lentils, garlic, and bay leaf; bring to a boil. Medieval Foxtail Millet Polenta and Spit-Roasted Goose VIDEO Plate and serve still hot. The author writes just to use hard cheese. We have planted white mustard seeds, the most commonly used to prepare mustard. Add mustard greens; cover and cook 7 minutes. Choose among the most common in the medieval cookbooks, for example, savory, thyme, mint, sage, parsley, rosemary, marjoram, oregano, and rue. After 20 minutes stir in greens, and cook for an additional 10 minutes. Add curry powder and cook for an additional minute. The author does not specify which aromatic herbs to use. Contact Info 1 tablespoon hot madras curry powder Et cum fuerint decocte, tere bene; et, super positis ovis debatutis et caseo sicco grattato, et da comedere. Once they are cooked, mash them. It goes quite nicely with the Grapefruit, Fennel, Avocado salads I’ve been obsessing about. The base for the curry is onions, garlic, and use fresh grated ginger if you have it or powdered if you don’t. Simmer the mustard greens in water for a few minutes, then discard the water. We suggest choosing between Parmigiano and pecorino cheese, both used in the Middle Ages. Cover and allow the greens to wilt in the residual heat … 1 pound collard greens or mixed collard and mustard greens, ribs removed, chopped Medieval Chicken Pie VIDEO This morning the crew harvested arugula, mustard greens, spinach, bok choy, and lettuce! Adjust seasoning and serve hot. If you don’t have mustard greens in, or don’t prefer the flavor, spinach will work, too. Welcome to our kitchen Today we prepare two medieval vegetable recipes: lentils and mustard greens We start with the ingredients We need lentils, eggs, aged pecorino, saffron, olive oil, and mustard greens You can substitute the mustard greens with any other green leaf vegetable They are often prepared in the same way in the medieval cookbooks And then the fresh herbs: thyme, marjoram, and rosemary Rinse greens under cold water; drain and pat dry. Lentils too are frequently cooked with meat instead of olive oil: Michele Savonarola (15th century) writes that this method is unhealthy, while the author of De Flore Dietarum (11th century) considers it a good way to remove the harm.