Roasted Zucchini, Black Bean and Goat Cheese Enchilada Stacks

Back when I first learned how to make tamales, I bought a bag of masa. After using a few cups to make the tamales, I had a giant bag left over, and no idea what to do with it. That was when I discovered that corn tortillas are made with masa. It was one of those "wow, ash...." moments I'd rather not admit happened. My bag of masa was about $3, and could make hundreds of fresh tortillas, so I did a little cost analysis and figured that it was no longer worth it to spend $1 on a bag of corn tortillas, I just HAD to buy a tortilla press and make them from now on. I also had another ulterior motive, my husband doesn't love corn tortillas, but tolerates them. I think they're so much better than flour, they have more substance to them, and hold up much better when baked. So now there is no reason to buy flour tortillas when we have pounds of masa on hand. 

When I saw this recipe on Bridget's blog, I immediately starred it for future dinner use. But as I do with any enchilada recipe these days, I knew I'd be converting it to a stack. Our tortillas press makes tiny little tortillas, and after we are close to perfecting them, but not just yet so sometimes they're not malleable enough for rolling. Rather than end up crying over split enchilada rolls, I make stacks. Some things just aren't worth fighting!

These stacks were absolutely delicious. Roasting the zucchini ahead of time ensures a non-watery end product, the goat cheese is creamy and cuts some of the heat and spice from the sauce. And no dinner is complete these days without a CSA veggie, so I used a bunch of chopped cilantro in place of the avocado Bridget served her enchiladas with. I also used a mole sauce rather than an enchilada sauce, you can find the enchilada sauce at Briget's blog, or the mole sauce here, from my blog (it's a bit more labor intensive, but I had been wanting to make a big batch anyway).

Roasted Zucchini, Black Bean and Goat Cheese Enchilada Stacks

from The Way the Cookie Crumbles

Enchiladas:

3 zucchini, cut into 1/4" dice

1 small onion, chopped

1 tbsp. extra virgin olive oil

zest from 1 lemon

1 tsp. kosher salt

2 c. cooked black beans (I cook dried black beans, you can use canned)

5 oz. goat cheese, divided

12 corn tortillas 

Sauce recipes:

Enchilada Sauce

Dark Chocolate Mole Sauce

Heat oven to 450*
On a rimmed baking sheet, toss zucchini, onion, olive oil, zest and salt.
Roast for 30 minutes, stirring occasionally.
Remove from the oven and reduce heat to 350*
Combine zucchini, black beans and 4 oz. goat cheese in a mixing bowl, carefully mix.
Spread a thin layer of sauce on the bottom of a baking dish.
Layer in tortillas, filling and sauce.
Crumble remaining goat cheese on the top, bake for 20 minutes, until browned and bubbly.
Serve with chopped cilantro.

Chard, Sweet Potato and White Bean Gratin

Have you ever felt like you've met your food soul mate? Someone eats all of the same things as you, and whose preferences and favorites are also yours? I swear, whenever I read Joanne's blog, whether it be a dinner entree, a dessert, baked good, or mention of a favorite ingredient, I'm like, yes!! Me too!! Sometimes I wish we were neighbors so we could take turns cooking for each other.... or just have her cook for me every night!

So with that said, my google reader is full of starred posts from Joanne. I've had this gratin in my 'to make' list for the longest time (a year, in fact!), and after receiving a bunch of kale and a bunch of Swiss chard last week in my CSA box, it seemed like the perfect time to make this! I have a baby sweet potato lover, so she was excited about this dish. It was warm, comforting, and hearty, yet relatively healthy.

Chard, White Bean and Sweet Potato Gratin

adapted from Eats Well With Others (originally from Spilling the Beans)

1 tbsp. olive oil

1 bunch of kale

1 bunch of swiss chard

1 tbsp. butter

1 small yellow onion, minced

2 cloves of garlic

2 c. 2% milk

2 tbsp. corn starch

1 large sweet potato

2 cups cooked white beans (I cook dried, you can use 1 15 oz. can, rinsed)

Kosher salt and pepper

Nutmeg

1 c. shredded Gruyere

Preheat oven to 400* 

Heat olive oil in a skillet over medium-high heat.

Tear kale and swiss chard from the stem and chop leaves in 1/2" ribbons.

Add to skillet, sprinkle with kosher salt and cook, tossing occasionally, until wilted and there is no moisture left in pan, remove skillet from heat and set aside.

Add butter to a saute pan, add onion and garlic, sprinkle with kosher salt and fresh ground black pepper, cook for 3-5 minutes, until softened.

Pour milk into a measuring cup, add cornstarch and whisk to form a slurry, pour into onions and garlic.

Whisk occasionally, and bring to a simmer, cook until thickened, add fresh grated nutmeg and half of the cheese, whisk to melt and combine, turn heat off. 

Butter a baking dish, add a layer of sweet potatoes, a layer of beans, a layer of swiss chard, and a layer of the sauce.

Continue with layers as desired (I made 3 layers), cover with foil and bake for 30 minutes, remove foil and bake 15 more minutes, until golden on top.

Deep Dish Apple Bourbon Streusel Pie

Last weekend I invited some friends over for dinner, but they weren't just any friends. They were the one and only couple I've ever set up on a blind date, and they're still together 18 months later! I'm really proud, obviously. They like to cook, so during the week before dinner, we threw around ideas and had a few dishes we each could make. We ended up with quite an eclectic menu, but it was all so delicious. 

For dessert, I went to the Williams-Sonoma website for some ideas, and the recipe on the front of the 'desserts' tab looked perfect. This pie is meant to feed a crowd, but it was just the four of us, so I cut the recipe in half. I also added some old fashioned oats to the crumbly topping because I think all streusel toppings need it! The only difficult part of making this pie was choosing a bourbon from my husbands collection. For the record, I went with Maker's Mark because he has 2 bottles, and wouldn't miss a few tablespoons! 

Deep-Dish Apple Bourbon Streusel Pie

just slightly adapted from this Williams-Sonoma recipe

Dough: 

1 3/4 c. unbleached all purpose flour

1 tbsp. granulated sugar

1/2 tsp. salt

8 tbsp. butter, very cold (or frozen)

1 egg yolk

1/4 c. ice water

Filling:

3 lbs. baking apples (I used 1.5 lbs. Golden Delicious, 1.5 lbs. Gala)

1/3 c. packed light brown sugar

1 tsp. ground cinnamon

1/4 tsp. fresh grated nutmeg

2 tbsp. cornstarch

1 tsp. vanilla extract

pinch of kosher salt

2 tbsp. bourbon

Streusel:

1/4 c. unbleached all purpose flour

1/2 c. old fashioned oats

1/4  c. packed light brown sugar

2 tsp. ground cinnamon

1/2 c. chopped pecans

4 tbsp. very cold butter (or frozen)

To make dough:

Add flour, sugar and salt to a mixing bowl.

Using a box grater, grate butter into the flour mixture, toss with a fork to distribute.

Add egg yolk and 1 tbsp. water, toss dough with a fork, when it begins to come together, quickly mix with fingertips, be careful to keep butter pieces in tact. 

Add water by the tbsp. to moisten flour just until dough comes together.

Form into a disc and wrap in saran wrap.

Refrigerate for 30 minutes to a day in advance.

Prepare filling:

Add all ingredients except apples to a large mixing bowl.

Peel apples, core and slice into 1/4" slices.

Toss apples with sugar mixture, coat pieces evenly.

Prepare streusel:

Add all ingredients except butter and nuts to a mixing bowl.

Grate butter into streusel, use a fork to distribute evenly.

Add nuts, stir with a fork.

Place streusel in the refrigerator while preparing pie.

Preheat oven to 350*

On a lightly floured surface, roll dough into shape of your baking dish (I used a deep pie dish).

Place pie crust into baking dish, flute edges by pinching.

Pour apple mixture into pie crust, scrape out all of the syrup and drizzle over apples evenly. 

Crumble streusel mixture on top.

Place pie in the oven and bake for 40 minutes.

Check to see if top has browned too much, if so, cover with aluminum foil.

When crust is golden, top is browned and apples ooze up the sides, remove from the oven (timing depends on shape of your baking dish)

Cool and serve warm to room temperature with vanilla ice cream, if desired.

Pumpkin Black Bean Chili

I'm probably breaking some sort of rule by posting a fall-ish recipe in August, but isn't it what bloggers do? Or better yet, isn't it what Floridians do? By August, I am so sick of the 90*+ days that all I can do is dream of cool fall days back in the midwest with Football, crisp apples, and my favorite sweater...

I am a huge fan of sweet potatoes and black beans, but it can get awfully starchy. Butternut squash and pumpkin make nice substitutes while lowering the carb and calorie count of a dish. This chili combines a few of the best late summer veggies with the best fall has to offer, pumpkin and pumpkin beer!

As you northerners start to feel fall creeping in, enjoy this dish while I stubbornly sweat in eternal summer eating my chili!

Pumpkin and Black Bean Chili

adapted from Crumb blog

2 tbsp. EVOO

1 small yellow onion, minced

2 garlic cloves, minced

1 red bell pepper, diced

1 green bell pepper, diced

Salt and pepper

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

8 oz. pumpkin beer, such as Harvest Moon

1 tbsp. pure maple syrup

1 15 oz. can solid packed pumpkin

1 28 oz. can fire roasted crushed tomatoes

2 c. vegetable stock

2 c.black beans (canned or dried and cooked)

1 c. frozen corn kernels

Heat a soup pot over medium-low, add EVOO and bring to temperature.

Chop and add onions, garlic and bell peppers, season with salt and pepper. 

When veggies have softened, add spices, pour in beer and deglaze the bottom of the pan, scraping up bits with a wooden spoon. 

Turn heat to high, add maple syrup, pumpkin, tomatoes and stock.

Bring to a simmer, turn heat to low and add black beans and corn.

Cover and simmer for 25-30 minutes, taste and adjust seasonings.

Top with sour cream, cheese, cilantro, or any of your favorite chili toppings. 

Stuffed Pepper Casserole

When it comes to food blogging, I see it as 4 parts. First, recipe creation or selection. This part is always fun, dreaming up combinations of food, or spotting a recipe in a magazine or on a blog that you just can't stop thinking about. Next up, cooking. I love the cooking part, definitely the best part. Next, the photography... we'll get back to that. And finally, blogging the recipe. I love the blogging portion because I get to tell stories about the dish, or talk about why I thought it was so delicious, or how I came up with the combination of ingredients. It's effortless to me.

But the photography. Oh do I struggle. I try, I really do... it's just not a strength of mine. You give me my dogs or my baby and I can take photos all day long! They give me funny faces, movement and life. My food, well it's all up to me. To style it, to get the right light, to pick the prettiest plates and silverware. To angle it correctly, cut a perfect slice or portion a scoop that is aesthetically pleasing. It's a lot of pressure! It's also why my blog has been quieter lately. When I can't get the perfect photo, or even something semi decent, I just move on with eating my dinner.

So since my dirty little secret is out, I'll get to the silver lining. What I can continue to do is try to show a decent photo, but bring the dish to life with my words, and use them to make you crave it! And this dish really has it all! It can be hard to find a one pot, comforting vegetarian casserole. You know, the kind of thing you take to a friends house who just had a baby, or to a pot luck at church. The kind of dish that you can make ahead of time and not worry it will turn to vegetable mush. It's also great for when you're in the mood for classic stuffed peppers, but don't have the time to fidget around with making the rice filling, then stuffing the peppers and roasting them.

I have made this dish three times since I came up with it, each time with a different cooking method. They all work as well as the next. There's the "20 Minute Speed Faux-Casserole", the crockpot "Set It and Forget It" method, or the somewhere in between where I precooked the rice, "Throw it all in a casserole dish and let it cook while you work out/put the kids to bed/catch up on some work" method.The "20 minute speed casserole" is my method of choice. 

Stuffed Pepper Casserole 

Veggie by Season original

1 cup short grain brown rice

4 cups water

1 tbsp. EVOO

2 bell peppers (I use 1 green, one yellow)
1 small yellow onion, chopped
2 garlic cloves, minced
Salt and pepper
1 tsp. dried oregano
2-3 cups prepared marinara (I make a big batch of this and freeze in 2-4 c. portions)
1 block of tempeh (I've been loving Lightlife's 5 Grain Tempeh)
1/2 c. shredded mozzarella cheese

Bring the water to a boil in a small pot, add the brown rice, cover and turn to medium-low. 

Stir every 2-3 minutes, and continue to cook for 20 minutes.

Preheat broiler to high.

In a deep skillet over medium, heat olive oil.

Add peppers, onions, garlic, salt and pepper. 

Saute' for 5 minutes, or until vegetables begin to soften.

Turn heat to low, add oregano, marinara, and crumble in tempeh.

Stir to combine ingredients, and cover to heat through.

Drain any water off rice once it's finished cooking, then pour into skillet with vegetable mixture, mix well.

Pour into a casserole dish, cover with mozzarella cheese and broil for 2-3 minutes, until cheese is golden brown.

Serve immediately. 

*Also makes for delicious leftovers and this casserole can be frozen (before broiling) and reheated at a later time.

Tex-Mex Pizza with Poblano Ricotta

Like most people, pizza is one of my absolute favorite foods. I could eat it cold for breakfast and lunch, and hot and crispy for dinner every day. My only dilemma with pizza is finding vegetarian proteins to add. I tend to make an awful lot of tempeh-bacon and pineapple pizza, but occasionally I'm in the mood to switch it up. 

As I sorted through my fridge last Friday night (the eve of grocery shopping), I had just a few options for dinner vegetables: poblanos and cherry tomatoes. I though about making a poblano pesto pizza, but found some ricotta and decided to whirl it up as the base. I love the occasional white pizza with gobs of creamy ricotta! I thought the creamy ricotta paired with the spicy peppers, acidic tomatoes, and earthy beans would make for an interesting (and hopefully delicious!) pizza. 

While it's incredibly nontraditional, it was so delicious. I was eating spoonfuls of the ricotta mixture while I made the dough, something I'll have to revisit for another recipe soon! 

Tex-Mex Pizza with Poblano Ricotta

Whole wheat pizza crust:

1 packet fast acting yeast

1 tbsp. honey

3/4 cup warm water

2 c. white wheat flour (or 1 c. whole wheat pastry and 1 c. unbleached all purpose)

1 tsp. salt

1 tbsp. EVOO

Preheat oven to 425 degrees.

In a standing mixer with the dough hook on, add water, honey and yeast, stir to combine, set aside for 10 minutes.

Add flour, salt, and EVOO.

Turn on low and begin to mix. Add more flour as necessary if dough is too sticky, or 1 tsp. water if it's too dry. 

Knead for 5 minutes, roll into a ball, set into the bottom of the mixing bowl and cover with a damp towel.

Poblano Ricotta:

3 large poblano peppers

1 c. part skim ricotta

1 tbsp. cilantro

Salt and pepper

Halve poblanos and place on a lined sheet pan. 

Place under the broiler, and broil until skin is black and charred, about 8-10 minutes.

Cool, peel off charred skin.

Add poblanos, ricotta, cilantro, salt and pepper to a blender and blend on high until mixture is creamy and smooth.

Prepare remaining pizza ingredients:

1 c. black beans, drained and rinsed

2 c. shredded monterey jack cheese

1/4 red onion, sliced

1 c. halved cherry tomatoes

Preheat oven to 425* and warm pizza stone (or place a metal pizza sheet pan in the oven to get very hot)

Roll out pizza dough into a circle, place on a piece of parchment.

Slather on ricotta mixture, top with cheese, beans, onions and tomatoes.

Place in the oven on stone or cookie sheet, bake for 20-25 minutes, until crisp on the bottom and cheese is melted and browning on top.

Banana Chocolate Chip Bundt Cake

One of my coworkers recently told me she was tired of coming to my blog and seeing green beans. While they were delicious, I've decided to post something new, just for her. And you all get to reap the benefits, because this cake is delicious! 

In case you didn't know, the best week of the year is going on right now. Not only is it the week leading up to my birthday, but it's the week before my 1st Mother's Day as a mom, and, best of all, It's Frappy Hour week! The lovely people at Starbucks bless us with a week of half-price Frappuccinos from 3-5pm each year. And I have to admit that I've been each day since the promo began. Since everyone else and their mom is also going, the drive-thru line is a mile long, and I'm forced to go get my coffee inside, where I'm tempted by the pastry case. Specifically, the Reduced-Fat Banana Chocolate Chip Cake. 

Back in the days of my barista service, this cake was introduced (along with the banana mocha frappuccino, which was actually delicious!) and I took my job of cutting up samples for patrons (okay, myself) very seriously! I loved this cake then, and I love it now. But rather than spend $3 on one slice, I decided to use up the browning bananas at home and make this cake for free with pantry staples. It was moist, chocolatey, and subtly flavored with banana. It goes perfectly with my 4 o'clock coffee frappuccino pick-me-up! 

For the recipe, I went to a trusty source, Dorie Greenspan! I used her Banana Bundt Cake and simply added a handful of chocolate chips!

Banana Chocolate Chip Bundt Cake

a few slight changes from Dorie Greenspan's Baking From My Home to Yours

3 cups all-purpose flour

2 tsp. baking soda

2 sticks salted butter, at room temperature

2 cups sugar

2 tsp. vanilla extract

2 large eggs, at room temperature

4 ripe bananas, mashed (1 1/2+ cups)

1 cup sour cream or plain yogurt

1 cup semi-sweet mini chocolate chips

Preheat oven to 350*

Butter a 12 c. bundt pan and set aside.

In a stand mixer with the paddle attachment, beat butter and eggs until light and fluffy, about 2 minutes.

Add eggs one at a time until mixed well, then add vanilla and bananas.

Turn mixer off, scrape down sides.

Add the baking soda and sift in half the flour.

Beat until absorbed. 

Add the sour cream, then the rest of the flour and beat until just absorbed and batter is no longer curdled.

Turn the mixer off, fold in chocolate chips.

Pour batter into bundt pan and smooth out top with a spatula. 

Bake 60-75 minutes, until a knife inserted into the center comes out clean.

Transfer to a wire rack and cool for 10 minutes, invert on a place and cool to room temperature. 

Not Your Mama's Green Bean Casserole

I spent Thanksgiving, Christmas and New Year's of 2010 quite sick due to my pregnancy, and was unable to enjoy the delicious meals and treats throughout the season. That was my reasoning for pigging out this past holiday season. However, I tried to keep it semi-healthy, beginning with this dish! I'm a huge green bean casserole fan. The canned beans and condensed soup version just don't cut it though, fresh beans, a quick cream sauce, and a sprinkle of fresh onions are a million times tastier! 

I used Alton Brown's "Not Your Mama's Green Bean Casserole" as my starting point, but green bean casserole really isn't rocket science. This side dish will definitely be gracing our table all year long, not just at the holidays. Here's an extra tip - make double, or triple the onions - you won't be able to stop snacking on them while making the rest of the dish! 

Not Your Mama's Green Bean Casserole

from Alton Brown (slightly adapted from link above)

2 yellow onions, sliced 1/4" thick, separated into rings

1/4 c. flour

1/2 c. buttermilk

1/4 c. Italian style breadcrumbs

1/4 c. panko breadcrumbs

2 lbs. green beans, trimmed and cut into 1" segments

1 tbsp. butter

8 oz. button mushrooms, chopped

1 small yellow onion, minced

2 garlic cloves, minced

Kosher salt and pepper

Pinch of nutmeg

2 tbsp. flour

1-2 c. 2% milk

Preheat oven to 450*

Add onions to a bowl, toss in flour, remove and place in another bowl, toss in buttermilk, remove and place in a final bowl of breadcrumbs, toss gently to coat.

Spread out on a lined cookie sheet, bake for 30 minutes, tossing every 10 minutes to ensure even crisping.

Remove from the oven, set aside.

Bring 1" of water to a boil, place a steamer basket over water and steam beans for 7-10 minutes, until tender and still bright green.

In a deep saute' pan over medium heat, melt butter. Add mushrooms, onions and garlic.

Saute' for 5 minutes, until onions are translucent and mushrooms are soft.

Sprinkle with flour, stir to coat, add 1 c. milk and nutmeg, whisk and bring to a bubble, cook to desired thickness of sauce, adding more milk as necessary.

Add green beans, toss to coat in sauce, taste and adjust seasonings.

Remove from heat, pour into a dish, top with onions and serve immediately.

Butternut Squash Gratin with Poblanos and Cream

When I first saw this recipe on Elly's blog months ago, I starred it in my Google reader. Then, when she had it listed in her Favorites from 2011 post, I decided it was about time I make it! It's an unusual combination, poblanos and butternut, but it's a match made in heaven. Coincidentally, butternut squash is one of my absolute favorite foods, and poblanos are one of my husbands. Not so surprisingly, we both absolute loved this, and it will be a staple in our "what do you want for dinner this week...?" conversations.

When it comes to poblanos, in my opinion, it's a crap shoot. Sometimes they're pretty spicy, like an overgrown jalapeno, and sometimes they're really mild and almost sweet. Just as I had hoped, JJ picked out 2 of each, so our dish was a little spicy, a little sweet, and super cheesy. I made this dish pretty much as written, but didn't have any farmer's cheese (Elly used queso fresco) so I used goat cheese. I also omitted the cream completely, so the dish actually wasn't exceptionally rich, and the vegetables really were the star of the show. 

Butternut Squash Gratin with Poblanos and Cream

adapted from Elly Says Opa and Food and Wine

4 poblano peppers

1 large butternut squash, about 2 lbs, peeled and sliced

1 tbsp. EVOO

1 yellow onion, sliced

2 garlic cloves, minced

1/2 tsp. dried thyme

1/2 tsp. dried oregano

Salt and pepper

1/2 c. light sour cream

1 c. shredded Monterey Jack Cheese

1/4 c. crumbled goat cheese

Heat broiler to high. Slice poblanos in half, seed and place skin side up on a lined cookie sheet.

Broil for 5-10 minutes, until entire skin is charred and blistered. 

Remove from the broiler, turn broiler off and oven on to 400*

Place poblanos in a tupperware container and set aside. 

Place butternut squash slices on another lined cookie sheet, season with salt and pepper, roast for 25 minutes, or until edges begin to crisp.

Heat a skillet over medium heat, add EVOO, onion and garlic, saute' for 5 minutes.

Peel skin off poblanos, slice and add to the onions and garlic. 

Turn heat off, season with salt and pepper. 

Add sour cream, use a spatula to fold it in the vegetable mixture.

Remove squash from the oven.

Grease a casserole dish. 

Place a layer of squash, followed by 1/2 the poblano mixture, and a sprinkle of the cheeses.

Top with another layer of squash, poblanos and cheese.

Finish with one final layer of squash and the remaining cheese.

Place the casserole in the oven and bake for 20 minutes, or until cheese is bubbly and brown. 

Vegetarian Zuppe Toscana

If you read many food blogs, you'll see lots of 2011 "best of" and "top 10" posts... not here! While 2011 was a wonderful year for me personally, it was very quiet on the blog front because of pregnancy + newborn. This year, I plan to make blogging a top priority as I have been cooking up some delicious dishes and want to share them with you!  

On New Years Day, I planned to make Black Eye Peas, Collared Greens and Cornbread for dinner. I put the peas in the crockpot with vegetable stock, garlic and onions and let it cook while we went to church and the beach. Yes, we went to the beach on January 1! It was a gorgeous day and I knew we'd be watching football all afternoon. I told JJ it was time we take Violet to the beach and enjoy the day before planting ourselves in front of the TV. No need to be jealous, friends in the north, it's now in the 40-50's here...

After we got home from the beach, we both grabbed a bowl of peas from the crock pot. And then another, and another. And soon enough, 1/3 of our dinner was consumed at lunch time. So I had to go to plan B. 

Zuppe Toscana is one of my favorites, but I never thought to make a vegetarian version. It's usually made with sausage, so I used the flavors of sausage for the broth (as I did with this soup), and lentils for meaty part of the soup. I also have seen cream or milk in Zuppe Toscana, but I found the starch from the potatoes made the broth thick enough that it was unnecessary. This soup was just as delicious as it's meaty counterpart, and much healthier. 

Happy New Year!

Vegetarian Zuppe Toscana

Veggie by Season Original

2 tbsp. EVOO

1 yellow onion, minced

2 garlic cloves, minced

Salt and pepper

1/4 c. sherry

4 c. vegetable stock (I love these stock cubes)

4 small/medium russet potatoes, sliced in 1/4" rounds

1 1/2 c. brown lentils

2 tsp. dried oregano

1 tsp. ground fennel seed

1 tsp. dried rubbed sage

1/2 tsp. crushed red pepper flakes

4 c. kale leaves, chopped

Parmesan cheese, for serving

Heat a dutch oven or large soup pot over medium heat.

Add EVOO, onions and garlic, season with salt and pepper and saute' for 5 minutes.

Add sherry, scrape bits off the pan.

Add stock, potatoes, lentils, oregano, fennel, sage and red pepper flakes.

Bring to a simmer, then turn to low and cover.

Simmer for 30 minutes, until potatoes and lentils are tender.

Add kale to the top, cover and simmer for another 10 minutes.

Kale should be wilted, carefully mix into the soup - some potatoes will break, but try to keep them as in tact as possible. 

Taste, adjust seasonings, and be sure lentils are tender.

Serve with grated parmesan.