Mustard Greens with Lentils A welcome addition to any buffet table as well as a terrific vegetarian entré. Makes 8 servings.
	Ingredients: 1 bunch mustard greens, about 1 pound Kosher salt 1 bay leaf 3 cloves garlic, peeled and lightly crushed 2 cups lentils 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons minced shallots 1/4 teaspoon freshly ground black pepper 3 ounces crumbled low-fat goat cheese
	Instructions: 1. Cut off bottom 1/2 inch of the mustard greens. Then, with the bunch on its side, cut crosswise into strips, no more than 1/2 -inch wide at the bottom of the leaf and about 1inch wide at the leafy top. 2. Wash in a tub of cool water. Drain. 3. In a 4-quart pot, bring 2 quarts of water and 2 teaspoons of salt to a boil. 4. Add mustard greens, cover and allow to return to a boil as quickly as possible. Cook 7 minutes total, stirring once or twice to cook evenly. 5. With a skimmer, remove greens to a colander to drain, saving the cooking water. 6. Run cool water over greens to retain color. 7. Add bay leaf, garlic, 1 teaspoon salt, and lentils to mustard green broth. 8. Bring to a boil and lower heat to simmer. Cook 20 to 25 minutes or until just tender. 9. Drain, removing garlic and bay leaf. 10. Meanwhile, gently squeeze out some of the moisture from the mustard greens. Put in a mixing bowl. 11. In a small bowl, mix olive oil, vinegar, shallots, 1 teaspoon salt, and the black pepper. 12. Add cooked lentils to the mustard greens. 13. Pour dressing over and toss. 14. Sprinkle with goat cheese. Serve warm. Cooking Tip Coach Farms in upstate New York makes a marvelous low-fat goat cheese that has only 2.5g of fat per ounce. If you canít find such a cheese where you live, try a farmer's cheese or regular goat cheese that is as low in fat as possible.

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