SNDC is Not a Dinner Club

I had been thinking we should try a different recipe this weekend, since I’ve been eating last week’s recipe all week, but then I was away from the Internet for a big swath of the weekend. So let’s do lentils after all — and let’s make a 1.5 recipe, since my double recipe from last week was more than enough for four. I’ve updated the quantities.

Courtney, you’ve got lots of greens, and the truth is that any greens will do for this recipe. Do you think you can pull together 12 cups of them?

* 3 tablespoons olive oil – Mike
* 3 large garlic cloves, chopped – Mike
* 4 cups canned vegetable broth – Mike
* 1.5 cup lentils, rinsed, picked over – Mike
* 3/8 teaspoon cayenne pepper – Mike
* bread – Mike
* Crumbled feta cheese – Mike (unless Courtney had any luck finding non-dairy feta)
* 8 ounces torn fresh spinach leaves (about 12 cups) – Courtney
* 11 ounces red-skinned potatoes, cut into 1/2-inch pieces – Courtney
* 1 lemon – Courtney
* 3/8 cup chopped fresh mint – Dan (Mike has a little left over)
* beverages – Dan

Let’s make some good ol’ Lentil Stew with Spinach and Potatoes and some fresh bread. (As some of you may have heard, I’m trying to get rid of my flour.)

It’s 5:30 p.m. Sunday at 400 W. McLoughlin Blvd., #6, and all are welcome.

* 4 tablespoons olive oil – Mike
* 4 large garlic cloves, chopped – Mike
* 6 cups canned vegetable broth – Mike
* 2 cup lentils, rinsed, picked over – Mike
* 12 ounces torn fresh spinach leaves (about 16 cups) – Mike
* 1/2 teaspoon cayenne pepper – Mike
* bread – Mike
* 14 ounces red-skinned potatoes, cut into 1/2-inch pieces
* 2 lemons
* 1/2 cup chopped fresh mint
* Crumbled feta cheese (optional)
* beverages

Ben and I are hosting this weekend (NE 21st & Multnomah, 5:30 p.m.), and I’d like to make use of the greens we got from our CSA in this recipe.

Doubling the recipe, we need:

• 10 tablespoons extra-virgin olive oil, divided – Ben & Courtney
• 6 garlic cloves, thinly sliced – Ben & Courtney
• 1/2 teaspoon dried crushed red pepper – Ben & Courtney
• 2 large bunches greens  – Ben & Courtney
• 2 cups (or more) vegetable broth or low-salt chicken broth – Ben & Courtney
• 2 15-ounce cans cannellini (white kidney beans), rinsed, drained
• 2 teaspoon (or more) Sherry wine vinegar.

Also appreciated: Alcoholic or non-alcoholic beverages.

The greens we’ll be providing are purple peacock broccoli, which is a kale broccoli hybrid. They’re mostly leafy, with a small broccoli-cluster in the middle. I’ve got just one large bunch of this, so I’ll get some other greens to mix in as well.

I have red wine vinegar, if nobody has sherry vinegar. I’ve also got Israeli couscous to serve the dish with, and parmesan to sprinkle on top for anyone who is interested.