Buttered Lentils w Citrus Creamed Beet Greens

This is one of my favorite lunches. Easy, quick, and flavorful. I usually pair it with some kind of fermented vegetable.

1/2 C. green lentils

water or vegetable broth to cover lentils in a small saucepan

2 cloves garlic, minced

¼ C. fresh parsley, chopped

2 T. cultured butter

olive oil

greens from one bunch of beets

1/3 C. heavy cream

zest and juice from one orange

salt and pepper.

Wash the lentils under cold water, then move to a saucepan and cover with the broth or water. Bring to a boil, stir, and reduce heat to a simmer. Allow the lentil to simmer for about 20 minutes, and as the broth or water is absorbed, prep the beet greens. Wash them and chop them into strips. In a wide cast iron skillet, heat the olive oil, and sauté 1 clove of he garlic. Add the beet greens and cook until they begin to wilt. Pour the cream, orange juice, and orange zest over the greens, and stir well. Continue to simmer over medium-low heat until the cream begins to thicken and the greens are cooked through. Salt and pepper to taste.

Meanwhile, the lentils should be finished simmering. Drop in the chopped parsley, butter, and the rest of the minced garlic, and stir to combine. Salt and pepper to taste.

Serve the lentils and greens side by side, with a bit of fruit and a couple of heaping spoonfuls of sauerkraut.