Today is National Kale Day, HOORAY! Kale is without a doubt the green of the moment. You can’t swing a vegan around Whole Foods without hitting a kale display. Seriously, google “kale recipe” and you’ll be astonished at the array that comes up; soups, salads, smoothies, baked, broiled and braised. And why all this leafy green glorification? Well, because kale is a super food of course! As a lover of all things veggie I can’t help but be excited about this superstar green having a day all to itself. I also see it as my civic duty to encourage others to give green a chance, and I take that duty quite seriously. So seriously that… I have a secret. Wanna hear it? I’ve been formulating a plan to switch my family to a plant based diet after the holidays. It will be a test of sorts, not so much for me but for them. I will keep my test relegated to a week, after all my goal is to change thinking not torture souls, and I will allow all forms of dairy. I’d just like to prove to my pack of carnivores that one can in fact live well on a diet of veggies. Wish me luck!

This plotting and planning has me thinking a lot about what constitutes a well-regarded meal in my house, and how to play off that idea. It seems to me the key lies in a meal that tastes fabulous (duh) and is filling in a truly satisfying kind of way. I’ve been wracking my brain and I’ve come up with a few dinner possibilities that I believe will be winners including risotto, eggplant parm and a cauliflower and corn chowder (stop making that face, its delicious) but I would need more than that to make my test week a success. It turns out I already have that recipe in my arsenal; a side dish that I always thought had the potential for greatness but had simply never been given the chance. A plan slowly formed in my head [que evil laughter]. Intrigued? Ready for the reveal? Okay here goes, the dish that will make all things possible is… Lentils with Brown Rice, Sautéed Mushrooms + Kale. What you’re not impressed? Well you should be. This combination is really and truly delicious together and it’s super easy to make, especially if you use canned lentils and instant brown rice. So what if I took this simple side dish and used it to stuff peppers, potatoes or squash. Deliciousness that what! High in protein and fiber, low in fat and cholesterol, deliciousness. Are you starting to see things from my perspective? Yeah, I thought you would. And who knows, with the right love and support lentils and brown rice could legitimately be the one thing that changes the Greco family’s lives FOREVER.

Yeah I know, it’s unlikely. But a girl can dare to dream.

Lentils with Brown Rice, Mushrooms + Kale
This can totally be served as side dish or used for stuffing. Whatever floats your boat.

3 tbsp. olive oil
1/2 medium onion, finely diced
4 cloves garlic, minced
8 oz. baby bella mushrooms, diced
1 tbsp. fresh thyme leaves, minced
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
2 handfuls baby kale, roughly chopped
2 cups cooked brown rice
1 can lentils, rinsed and drained

1. In a large skillet warm the oil until shimmering. Add the onions and sauté until nearly translucent. Then add the garlic, mushroom, thyme, salt and pepper and let cook for 8-10 minutes or until the mushroom have released all their moisture.
2. Add to the skillet two handfuls of roughly chopped baby kale and stir well. Then add the cooked rice and lentils and allow to cook until everything is heated through and the kale has wilted.
3. Serve as a side or use as stuffing in baked potatoes, peppers or acorn squash.