Teddie's Apple Cake.

Teddie's Apple Cake Recipe on Food52
Author Notes: Consider this the holiday season's lovable anytime cake- breakfast, snack, and show-stopping dessert all in one.
Serve it with coffee for breakfast, with whipped cream for dessert.
Gift it; freeze it; portion it out for a bake sale.
Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil - this cake is virtually indestructible.
Adapted very slightly from The New York Times and Jean Hewitt.
Serves 8
Butter for greasing pan
3 cups all-purpose flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins

Vanilla ice cream or whipped cream (optional)
Preheat oven to 180C/350°F.
Butter and flour a 22cm/9-inch tube pan.
Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients.
After about 5 minutes, add the eggs and beat until the mixture is creamy.
Sift together 3 cups of flour, the salt, cinnamon and baking soda.
Stir into the batter.
Add the vanilla, apples, walnuts and raisins and stir until combined.
Transfer the mixture to the prepared pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before lifting out.
Serve at room temperature with vanilla ice cream or whipped cream, if desired.

Slow roasted lamb shoulder.

Slow roasted lamb shoulder Recipe on Food52
The gist of the recipe is to rub the lamb with herbs and garlic and let it cook for hours in a very low oven. It is a beautiful dish to serve for any holiday feast, and with a bit of luck there might be some left over for a lazy next day.

It would go very well with oven-roasted vegetables, polenta, or mashed potatoes. (less) —nettleandquince

Serves 6 to 8

2 generous sprigs each of sage, rosemary, thyme, summer savory
1 Tbsp coriander seeds
2 Tbsps sea salt
6 garlic cloves
Freshly ground black pepper
Olive oil

1 bone-in lamb shoulder (about 6 lbs or 3 kg)
Preheat oven to 425°F (220°C).
Finely chop the herbs.
In a mortar, coarsely grind the coriander seeds and set aside.
Next grind together the salt and garlic cloves.
Mix in the herbs, coriander, and a generous amount of black pepper.
Finally drizzle 3-4 tablespoons olive oil to make a coarse paste.
Trim the fat from the lamb and rub with the herb paste on all sides.
Place the lamb shoulder in a large cast-iron pot or roasting pan.
Put the lamb in the oven and let roast at a high temperature for 15 minutes.
Reduce heat to 300°F (150°C), seal the pot with a tight-fitting lid (or with aluminum foil if using a roasting tray), and forget the lamb in the oven for 3 or 4 hours.
The meat will fall off the bone, and it will be even more delicious reheated the next day.

Mushroom Barley Soup.

Mushroom Barley Soup Recipe on Food52 

Layers of flavor, each more concentrated than the last, are the key to this mushroom soup.
You begin by browning pancetta and over the course of about 20 minutes, and then you add aromatic vegetables, tomato paste, both fresh mushrooms and rehydrated porcinis, soy sauce and sherry.
How can it not be great?
The soup simmers for an hour to cook the barley and blend the flavors, and by the time you're done you have a soup whose brothiness belies an intense grid of flavors.

Serves 4 to 6

30 grams dried porcini mushrooms soaked until soft in 1/2 cup hot water (reserve water after soaking)
2 tablespoons olive oil
1 small onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 shallot, chopped
2 cloves garlic, chopped
60 grams pancetta, chopped
400 grams cremini mushrooms, chopped
1 tablespoon tomato paste
1 tablespoon soy sauce
1/4 cup dry sherry
1/2 cup pearl barley
4 cups chicken stock
2 cups beef stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup minced fresh parsley

In a heavy stock pot add olive oil and saute pancetta until lightly browned.
Add onions, carrots, celery and shallot and saute until soft (about 10 minutes).
Add garlic and mushrooms and saute until mushrooms release some of their moisture.
Remove the rehydrated porcini from the liquid (reserving liquid), chop, and then add to the vegetables in the pot along with the barley and mix to combine.
Make a little space at the bottom of the pan and add the tomato paste, cooking for a minute or two to caramelize.
Add the soy sauce and sherry and simmer vigorously until almost all of the liquid has evaporated.
Then add the stocks and the reserved liquid from the mushrooms.
Season with salt and pepper.
Simmer soup, covered, for 1 to 1 1/2 hours, or until barley is soft.
Add chopped parsley just before serving.

More:
- Creamy Mushroom Soup Recipe on Food52

- Recipe Contest: Your Best Mushroom Soup

Lemon Verbena Scented Strawberry Peach Conserves.

Lemon Verbena Scented Strawberry Peach Conserves Recipe on Food52
Serves 800ml

2 cups frais de bois, Marie de bois, or other woodland strawberry
3/4 cup sugar
2 cups frozen or fresh peaches, pureed - I prefer pinkish peaches
1 lemon, juiced
5 sprigs lemon verbena, six leaves set aside

In a large glass or ceramic bowl, hull the strawberries, leaving them whole.
Add the sugar, lemon verbena and lemon juice.
Macerate overnight in the refrigerator.
In a preserving pan or other deep pot that holds at least 4-5L, add the berries with the sugar, verbena and lemon juice.
Bring to a full rolling boil, then add the peach puree and bring back to a boil.
Stir constantly as the puree will want to stick and burn.
Bring the mixture up to 104°C. Stir. Stir. Stir.
Boil for 4 minutes at 104°C, skim any foam - there shouldn't be much - then remove the verbena stalks and funnel into sterilized jars.
Add two verbena leaves to each jar, and cover.

Chicken Cacciatore.

Chicken Cacciatore Recipe on Food52
Cacciatore means "hunter" in Italian.
In cuisine, alla cacciatora refers to a meal prepared "hunter-style”.
A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan.
Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side.
The chicken is removed from the pan, and most of the fat poured off.
The remaining fat is used to fry the onions, peppers or other vegetables for several minutes.
A small can of peeled tomatoes (drained of liquid and chopped coarsely) is typically added to the pan along with rosemary and a half cup of dry red wine.
Bay leaf may be used, along with chopped carrot to give extra sweetness.
The seared chicken parts are returned to the pan which is then covered.
The dish is done after about an hour at a very low simmer.
Cacciatore is often served with a rustic bread or pasta on the side.

Makes 4 servings
Olive oil to lightly coat the bottom of a large skillet with a lid
4 bone-in, skin-on chicken thighs
1 cup all-purpose flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper
2 slices bacon, chopped
1 green bell pepper, seeded, cored, and sliced
1 red bell pepper, seeded, cored, and sliced
1 large onion, halved and thinly sliced
4 cloves garlic, thinly sliced
4 ounces white or brown button mushrooms, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground fennel seed
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
One can whole plum tomatoes
200 gram tomato sauce
200 ml chicken broth
1/4 cup torn fresh basil leaves
1/4 cup torn fresh oregano leaves
Grated parmesan for serving
Cooked pasta or soft polenta for serving

Coat the skillet with olive oil, up the sides of the pan about 6mm, and heat.
Dredge the chicken thighs in the seasoned flour and brown each side until golden.
Remove the thighs and set aside.
Drain the oil from the skillet and add the chopped bacon.
Cook until almost crisp and then add the 2 peppers, onions, garlic, and mushrooms.
Sauté for a few minutes.
Stir in the dried basil, dried oregano, ground fennel, red pepper flakes, and salt.
Continue to sauté until you can smell the garlic, another few minutes.
Crush the plum tomatoes with your clean hands to break them up and add to the skillet along with the juices from the can.
Add the tomato sauce and chicken broth.
Return the chicken thighs to the skillet, skin side up, and bathe the sauce over the pieces.
Bring everything up to a simmer and continue to simmer, partially covered, for 30 to 40 minutes.
After the 30 to 40 minute simmer, stir in the fresh basil and oregano.
Serve a chicken thigh and some of the sauce with peppers over spaghetti or some soft polenta.
Shower a little Parmesan over the top and enjoy!

Chickpea Cacciatore (stew).

Chickpea Cacciatore Recipe on Food52
In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
Author Notes: A vegan take on the classic cacciatore, featuring meaty chickpeas, hearty mushrooms, sweet sundried tomatoes and a pop of bright orange.
Serves 6

1 cup chopped onion
1/2 pound cremini(portabello) mushrooms
3 cloves garlic, minced
3 cups cooked chickpeas
1 can whole tomatoes, crushed with your hands (leave a little texture)
1/4 cup sundried tomatoes, packed, rehydrated in water, drained and sliced into strips
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons orange zest
2 teaspoons dried thyme
1 teaspoon sea salt
1 teaspoon fennel seed
1/4 teaspoon chili flakes

In a large pot, heat 1 tbsp of the olive oil over medium heat.
Add the onions, mushrooms and garlic.
Continue to cook over medium heat until the vegetables are softened (about 10 minutes).
Add a splash of water if the mixture dries out.
Add the remaining ingredients and bring to a boil.
Reduce to a simmer, cover and cook on low for 1 hour.
Serve with polenta, brown rice or quinoa, and freshly chopped parsley.

Cabbage. Smothered Cabbage, Venetian Style.

Weeknight Cabbage Recipes
- Marcella Hazan's Rice and Smothered Cabbage Soup Recipe on Food52
Once you've turned diced onion a deep golden-brown on the stovetop, you'll add a heap of finely shredded cabbage, 1 tablespoon of wine vinegar, salt, and pepper, and then cover the pan and leave it to cook for longer than seems reasonable: 1 1/2 hours (and that's the minimum).

Smothered Cabbage, Venetian Style
The technique involves cooking in a covered pan over low heat with a small amount of liquid, and can be seen as a form of stove-top braising.

1 kg green, red, or Savoy cabbage
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
Salt
Black pepper, ground fresh from the mill
1 tablespoon wine vinegar, white or red

Detach and discard the first few outer leaves of the cabbage.
The remaining head of leaves must be shredded very fine.
If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head.
Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded.
If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.

Put the onion and olive oil into a large sauté pan, and turn the heat on to medium.
Cook and stir the onion until it becomes colored a deep gold, then add the garlic.
When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage.
Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.

Add salt, pepper, and the vinegar.
Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly.
Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time.
If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed.
When done, taste and correct for salt and pepper.
Allow it to settle a few minutes off heat before serving.
Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here.
It also freezes well.

Rice and Smothered Cabbage Soup

The Smothered Cabbage, from above
3 cups homemade meat broth (we used beef here, but chicken is also good), or 1 cup canned beef broth, diluted with 2 cups water
2/3 cup rice, preferably Italian Arborio rice
2 tablespoons butter
1/3 cup freshly grated parmigiano-reggiano cheese, plus more for serving
Salt
Black pepper, ground fresh from the mill

Put the cabbage and broth into a soup pot, and turn on the heat to medium.
When the broth comes to a boil, add the rice.
Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done.
It must be tender, but firm to the bite, and should take around 20 minutes.
If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth.
If you are not using homemade broth, just add water.
Remember that when finished, the soup should be rather dense, but there should still be some liquid.
When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly.
Taste and correct for salt, and add a few grindings of black pepper.
Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving.
Serve with more grated Parmesan.

Borscht, Borsch or Borshch?

Borscht, Borsch or Borshch? | All Things Good
Mystery seems to roll across the vast Russian landscape like a Siberian blanket of snow, spreading a dusting of enigma on nearly every aspect of life – including food. Or so is the case with Borshch, one of the great soups of the world that serves up its own culinary mystery in its seemingly endless varieties and different spellings.

Borscht. Borsch. Bortsch. Borstch. Borshtch. Borsh. Borshch.

But, what exactly is Borsch?

While “cultured” Americans are likely to spell it with a ‘t’ (Borscht) and describe it as “a beet soup served chilled”, with a little detective work we learned that during the long Russian winters, Borshch is served piping hot and is spelled without the ‘t’ (Borshch).

According to Darra Goldstein in her book, A Taste of Russia, there are well over a hundred varieties of the soup with as many as twenty different ingredients – the common ingredient, nevertheless, being beets.

“As a general rule,” she writes, “the farther west one goes, the more beets are added to the soup.”

Here at ATG, “around our culinary table”, our favorite version of Borshch is a Muscovite-style, which is tomato based with a little bit of beef.

There are many variations of borscht!
...for example: Dr. Zhivago Borscht Recipe on Food52:

Lentil Meatballs.

Lentil Meatballs with Indian Fenugreek Sauce Recipe on Food52
Serves 4 to 6

1 cup small caviar lentils (uncooked)
1 teaspoon fennel seeds
1/2 cup quinoa (uncooked)
1 teaspoon salt
1 teaspoon granulated garlic
1/3 cup chopped cilantro
6 ounces firm tofu
1 to 2 tablespoons olive oil

Coconut Fenugreek Sauce
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric, grated (or 1/2 teaspoon ground turmeric)
1 1/2 tablespoons olive oil
1 large tomato, diced
1 tablespoon dried fenugreek leaves
1 13.5-ounce can coconut milk (not light)
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon cayenne
1/4 teaspoon cracked pepper

Bring lentils, fennel seeds, and 3 cups of water to a boil over high heat in a small pot.
Cover, turn heat to low, and simmer 25 minutes.
Drain well.
Over high heat, bring quinoa and 1 cup of water to boil in a small pot.
Cover, turn heat to low, simmer 15 minutes, turn heat off, and leave covered.

Make the sauce:
In a skillet or medium pot, sauté the garlic and ginger in olive oil over medium heat until just golden, stirring often to prevent burning.
Add turmeric (fresh or dried) and sauté 1 more minute.
Add diced tomato and sauté until most of the juices evaporate, about 5 to 8 minutes.
Stir in coconut milk, fenugreek leaves, lime juice, brown sugar, salt, cayenne, and pepper.
Taste and adjust seasoning.
Bring to a simmer, then turn off the heat until ready to serve.

Make the meatballs:
Preheat oven to 200° C.
In a food processor, pulse the quinoa and half the lentils until the texture is that of coarse sand.
Place in a large bowl and add the remaining lentils, chopped cilantro, salt, and granulated garlic to the bowl and mix well.
In the same food processor, combine tofu and 1 to 2 tablespoons of oil. (The tofu will bind the mixture and the oil will keep it from drying out.)
Pulse the tofu and oil until smooth, scraping down the sides as necessary.
Scoop it into the lentil mixture and combine well.
Prepare a parchment-lined baking sheet.
With your hands, knead the lentil mixture briefly until it’s thoroughly mixed and the salt and spices are evenly distributed.
Form small ping-pong-sized balls.
Place on baking sheet and place in the oven for 20 to 25 minutes.
Warm the sauce and arrange the warm lentil meatballs in it.
Sprinkle with cilantro and serve immediately.

Old-School Swedish Meatballs.

Old-School Swedish Meatballs Recipe on Food52
2 pieces day-old white bread, crumbled
1/2 cup heavy cream
1 teaspoon butter plus 1 tablespoon butter, divided
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon ground pepper, white if possible
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1 egg
1/4 cup beef stock or bone broth


Preheat your oven to 350º F (175º C).
Place the bread and cream in a small bowl, mix, and let stand about 10 minutes until absorbed.
Melt the teaspoon of butter in a large, shallow skillet and cook the onion for approximately 10 minutes, until lightly browned.
Transfer browned onion to a large mixing bowl and add the meats, brown sugar, salt, spices, and egg, then mix until nearly combined.
Add the moistened bread and mix gently until combined.
Melt the tablespoon of butter in the skillet over medium heat.
Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes.
The meatballs will still be pink inside.
Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the batches of meatballs.
Pour 1/4 cup of broth into the baking dish, cover with foil, and bake for 40 minutes, until the meatballs are fully cooked and tender.
Transfer meatballs to a serving dish and pour gravy over (recipe follows).

Brown Gravy
2 tablespoons Swedish meatball pan drippings
2 tablespoons flour
2 cups beef stock or bone broth
4 ounces sour cream
Salt and pepper, to taste

After making the Swedish meatballs, transfer their drippings to a saucepan over medium heat.
Whisk in flour and cook until light gold in color, then slowly pour in broth or stock while whisking constantly.
Simmer the gravy until thick, about 5 minutes, stirring regularly.
Add salt and pepper to taste.
Just before serving the meatballs, stir in the sour cream.

Note: If you are not serving all of the meatballs at once, reserve gravy before adding sour cream.
Reheat the meatballs and gravy separately and combine the sour cream with the gravy after heating to prevent the sauce from breaking as it is heated.

Mung Bean and Butternut Squash Soup.

Mung Bean and Butternut Squash Stew Recipe on Food52
Author Notes: In Ayurveda, recipes for mung bean stew like this one are recommended for restoring the health of the digestive tract.
This soup takes advantage of nourishing homemade turkey stock as well as seasonally available butternut squash, but it is easily adapted to accommodate chicken or vegetable stock, as well as many other vegetables.

The Ingredient List:
1 cup split and hulled mung beans
1 tablespoon organic coconut oil or organic ghee (Indian clarified butter)
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 tablespoon fresh ginger, minced
1 Serrano or other hot chile pepper (seeded for a less spicy stew)
6 cups homemade turkey, chicken or vegetable stock or water
2 cups peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato)
1-2 large carrots, chopped
2 cups Swiss chard or collard greens, tough stems removed, and then chopped
2-3 teaspoons jaggery or brown sugar
2-3 teaspoons garam masala
1/2 teaspoon tumeric
1 can of organic unsweetened whole coconut milk- optional
1/2 teaspoon sea salt, or to taste (the amount of salt needed will depend on how salty your stock is)

Preparation Method:
Run cold water over mung beans in a colander. Drain and set aside.
Warm coconut oil or ghee in a large pot.
Add onion, garlic, ginger and chile pepper and saute until fragrant.
Add stock or water.
Add the mung beans and the squash, then add the rest of the vegetables and the spices.
Stir well to combine all the ingredients and bring to a boil.
Reduce heat to a simmer and cook for 45 minutes to 1 hour, stirring occasionally, and adding more liquid if it becomes too thick.
Remove from heat when everything is soft and cooked through.
Add optional coconut milk and stir well to combine and heat through.
Add salt, taste, and adjust seasonings before serving.

PS
Food52 Review: Everything about this hearty stew is comforting.
The texture is thick and creamy, the vegetables make it colorful, and the ginger and chile are very warming.
Above all, it's delicious.
What's great about this recipe is that it is very easy to prepare and holds up well in the fridge for a few days, so it's a great option to make ahead of time and know you have something healthful on hand in case of a busy day.

More from world_recipes:
- "Mung Bean And Butternut Squash Stew" Recipes

- How to Sprout Mung Beans: 9 Steps (with Pictures) - wikiHow

Borsch (borscht).

Karelian Borscht Recipe on Food52
Author Notes:
The ingredient list looks long but the steps to making a really good, heartwarming soup are short.
It comes together in no time.
I have never met a soup yet that didn't go well with the proverbial crusty bread and this soup doesn't buck that pairing.
This recipe is adapted from The Finnish Cookbook by Beatrice A. Ojakangas.

Serves 6 to 8

3 tablespoons unsalted butter
1,5 cups beets, peeled and grated
4 cups chopped red or green cabbage
2/3 cup carrots, medium dice
1/2 cup fennel bulb, small dice
2 teaspoons garlic, minced
1 bay leaf
8 cups broth, beef or vegetable
2 tablespoons red wine vinegar
1 tablespoon sugar
1 pound sausage, your choice, Italian and Wiesswurst are nice choices
Lemon slices and sour cream for garnish

Melt the butter in an enameled 4-quart Dutch oven set over medium heat.
Add the grated beets.
Cook the beets until they are tender.
Add the fennel, garlic, carrots and cabbage.
Stir a few times then add the broth, sugar, bay leaf and vinegar.
Cook until the vegetables are tender, about 30 minutes.
If the sausage is raw, cook it whole in a separate pan being sure to brown the casings nicely.
Once they are cooked, remove them from the pan, slice them and add them to the soup towards the end of cooking, and likewise, if the sausages were precooked, slice and add them toward the end of cooking as well.
Once the sausage is warm, the veggies tender, serve the soup hot with sour cream and lemon slices on the side.

More Borsch recipe: Search 39,000+ Recipes - Food52

Lentil & Kale Dish.

The Make-Ahead Lentil & Kale Dish for Desperate Times
How to Cook with Lentils
Creamed Lentils with Kale Recipe on Food52

Creamed Lentils with Kale.
The Ingredient List:
Olive oil
2 cloves garlic, minced
2 shallots, finely diced
1/2 small onion, finely diced
1 teaspoon tomato paste
1 tablespoon white miso
1 cup French green lentils
4 cups water
1 bunch lacinato kale, de-stemmed and washed
1 cup heavy cream
1 fresh whole nutmeg
1/2 teaspoon dried ground sage

Salt
Freshly ground black pepper
Preparation Method:
Place a medium sized pot over medium heat, and add just enough olive oil to cover the bottom of the pot.
When the oil is hot, add the garlic, shallot, and onion.
Season lightly with salt and freshly ground black pepper.
Stir frequently, until the mixture is soft and translucent.
Add the miso and the tomato paste.
Using a rubber spatula, stir the miso and the tomato paste until they are incorporated.
Cook for 3-5 minutes, stirring frequently.
Add the lentils and the water.
Turn the heat to high and bring the liquid to a boil, then reduce the heat so that the liquid is barely simmering.
Cook for 35-45 minutes, stirring occasionally, until the liquid is almost completely evaporated.
While the lentils are cooking, let’s deal with the kale.
Chiffonade the kale by rolling bundles of leaves into the shape of a cigar, then slicing across the kale cigar to create thin strips.
Chiffonade the kale in batches.
When you’re finished, set a large skillet over medium heat, and add olive oil until the bottom of the skillet is just covered.
When the oil is hot, add the kale stir continuously until it has shrunk significantly in size.
Continue cooking for another 3-5 minutes, stirring regularly, until the kale is soft and fully wilted.
Season with salt and freshly ground black pepper.
Taste it. Is it delicious?
Adjust the seasoning as necessary and set aside.
When the lentils have simmered for 35-45 minutes, add the sauteed kale and the heavy cream.
Continue to cook the lentils gently, so that they are barely simmering.
Stir occasionally.
After 35-45 minutes, the cream should be almost completely reduced.
The lentils should be glistening and any remaining liquid should be thick and creamy.
Using a microplane, grate 3/4 of the whole fresh nutmeg into the lentils.
Add the sage.
Stir and taste.
Adjust with more salt and/or more freshly grated nutmeg as necessary.
Serve it and eat it.

PS
1. Daily Eats: Fruits, Whole Grains, Leafy Greens, Nuts, Carrots, and Green Tea.

2. Foods To Eat 3 Times A Week: Oily Fish, Yogurt, Broccoli, Sweet Potato, and Avocado.

3. Foods To Eat 1 Time A Week: Red Meat, Dessert, Pasta and Alcohol

4. Zero Times A Week: Fast Food, Soda, Processed Meals, Canned Soups and "Diet" Anything