Mustard Greens With Lentils

• 2 pounds mustard greens
• 2 quarts water
• 1 cup dried lentils
• 3 garlic cloves halved
• 1 bay leaf
• 1/4 cup balsamic vinegar
• 2 tablespoons shallots minced
• 3 tablespoons water
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup feta cheese Crumbled Lowfat, 2 ounces

1. 1. Remove stems from mustard greens. Wash leaves thoroughly, and pat dry. Coarsely chop leaves to equal 16 cups.
2. 2. Bring 2 quarts water to a boil inan 8-quart Dutch oven or stockpot. Add mustard greens; cover and cook 7 minutes. Drain greens, reserving cooking liquid. Rinse greens under cold water; drain and pat dry.
3. 3. Return cooking liquid to pan. Add lentils, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain; discard cooking liquid, garlic, and bay leaf.
4. 4. Combine mustard greens and lentils in a bowl. Combine vinegar and next 5 ingredients (vinegar through pepper) in a small bowl, and stir well with a wire whisk. Pour dressing over greens mixture, tossing gently to coat. Sprinkle with cheese.

greens, water, dried lentils, garlic, bay leaf, balsamic vinegar, shallots, water, olive oil, salt, pepper, feta cheese

Taken from www.yummly.com/recipe/Mustard-Greens-With-Lentils-1664118 (may not work)