1 bunch swiss chard, stemmed chopped and leaves sliced
1 onion, chopped
1 carrot, chopped
2 tablespoons olive oil
1 clove garlic, chopped
Juice and zest of 1/2 lemon
1 cup white wine
4 cups chicken or vegetable broth
6 tomatoes chopped, or one 28 ounce can chopped tomatoes in juices
1 cup black lentils
1/2 cup fresh basil, sliced
salt and pepper
This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard leaves are similar to spinach, and the stems are a more beautiful version of celery.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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