Instructions: 1. Remove stems from mustard greens. Wash leaves thoroughly, and pat dry. Coarsely chop leaves to equal 16 cups.

2. Bring 2 quarts water to a boil in
an 8-quart Dutch oven or stockpot. Add mustard greens; cover and cook 7 minutes. Drain greens, reserving cooking liquid. Rinse greens under cold water; drain and pat dry.

3. Return cooking liquid to pan. Add lentils, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain; discard cooking liquid, garlic, and bay leaf.

4. Combine mustard greens and lentils in a bowl. Combine vinegar and next 5 ingredients (vinegar through pepper) in a small bowl, and stir well with a wire whisk. Pour dressing over greens mixture, tossing gently to coat. Sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup).

This was very good!! Subbed kale for mustard greens.

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