Name: Greens on Fried Bread
Yield: 4 servings
Ingredients: ⅔ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving; 1 medium onion, finely chopped; 1 fennel bulb, finely chopped; 2 celery stalks, finely chopped; 11 garlic cloves, 10 smashed, 1 left whole; ¾ tsp. crushed red pepper flakes; 1½ tsp. smoked paprika, plus more for serving; 1 tsp. kosher salt, plus more; ½ cup red split lentils; 2 bunches hardy greens (such as mature spinach, kale, and/or Swiss chard), stems removed, leaves torn into large pieces; 1 lemon, halved; 4 thick slices country-style bread

Lentilsmothered greens on toast served with lemon wedges

Photo by Alex Lau, food styling by Rebecca Jurkevich

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

Lentil-Smothered Greens on Fried Bread

Recipe notes