Serious Eats: Recipes

Sack Lunch: Beluga Lentils and Broccoli Rabe

Chefs often say that diners choose entrées based on sides: for instance, anything paired with mashed potatoes moves faster than it otherwise would. At my house, though, I don’t pay much attention to the side dishes, maybe because there’s only one thing on the menu every night. Usually I’m rushing to steam broccoli or make a pot of rice to round out a meal.

Side dishes were not an afterthought, however, last week when I made Suzanne Goin’s brisket from Sunday Suppers at Lucques. As always this book reminded me that you can make truly amazing food in a home kitchen with the right inspiration and instructions. The brisket’s companions, beluga lentils and sautéed broccoli rabe, made an excellent lunch for the rest of the week: a fancified version of my sack-lunch standby beans and greens. With a slice of crusty bread and a piece of cheese, these leftovers, which are good either heated or at room temperature, would make one of the nicest lunches I can imagine.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

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