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.
Hosting guests couldn't be simpler when you've got this recipe for Smoky Black-Eyed Pea Hummus in your belt. This creamy Southern dip is topped with olive oil, fresh lemon zest, and paprika for a vibrant, flavorful appetizer.
How to Pour a Black and Tan
In this video, Lisa Lavery of CHOW.com shows you how to pour a velvety, perfectly layered Black and Tan.