WINE BRAISED KALE AND SWISS CHARD with RED LENTIL PASTA SAUCE FANTASTIC DISHES AND ALL VEGAN

 RAINBOW CHARD STEMS, ONIONS, GARLIC, CELERY BASE, SAUTE IN GRAPESEED OIL AND ADD SQUASH, NUTRITIONAL YEAST, HERBS OF CHOICE, DE GLAZE WITH WINE. ADD A GOOD MARINARA SAUCE AND COOK FOR 30 MINS LOW SIMMER...ADD THE COOKED AND DRAINED RED LENTILS, COOK FOR FURTHER 20 MINS..THE SAUCE WILL THICKEN LIKE A CREAM SAUCE, ADD THE CHOPPED GREEN TOPS AND SERVE WITH COOKED PASTA

SIMMERING WITH THE COOKED RED LENTILS ADDED

SAUTE ZUCCHINI. GARLIC AND ONION THEN DEGLAZE WITH WHITE WINE ADD THE WASHED AND DRAINED CHOPPED KALE , ADD ENOUGH VEGETABLE STOCK TO  2 INCHES DEPTH OF PAN,AND SIMMER WITH A TIGHT FITTING LID FOR 15-20 MINS. REMOVE LID CHECK SEASONING AND THEN REDUCE THE LIQUID BY HALF, SERVE WITH WHOLEWHEAT BREADS.

THE COMPLETED SAUCE READY TO SERVE WITH COOKED PASTA OF CHOICE..THIS IS A FANTASTIC TAKE ON A SICILIAN DISH THAT USES SKINNED  BEANS

Well the heatwaves of recent months have finally given way to some much nicer, cooler Spring weather here in Los Angeles. Right now we have cool ocean winds but are preparing for the desert Santa Anna winds to begin before the end of the weekend, so we will be back in to the raging 80f's.
Here are 2 tremendous dishes that I love as I DO love hearty and tender greens..for me I prefer these to a raw salad any day.
Enjoy your food more and do experiment..Vegan is not all raw foods and not always light fare...I prefer my Vegan, Hearty and substantial.