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Dinner Tonight: Braised Lentils with Winter Greens and a Fried Egg

[Photograph: Blake Royer]

The weather in Chicago has been absurdly cold the last week or so, with consistent below-average temperatures threatening winter before we've even seen the leaves change. My usual instinct is to respond with cooking that suits the temperature. If I don't want it to be this cold, then at least I can eat food that tastes best when it is this cold.

And so I turned (again) to a recipe from Last Night's Dinner, an informal little dish that's as comforting as an "old worn out sweater." Simple lentils with shallot and red wine, a pile of braised winter greens, and a fried egg on top. It's tasty, full of vitamins, and very easy to make.

I immediately thought back to something I cooked in April, a lentil salad with fresh wilted baby spinach. The flavors here are deeper, and winter greens are the star -- any kind of chard works well, or something sturdier like kale, mustard greens, or collards.

Braised Lentils with Winter Greens and a Fried Egg

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After spending a year in Estonia, he now lives in Chicago.

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