Curried Collard Greens with Red Lentils

8 cups chopped collard greens
2 cloves garlic, pressed or minced
1 cup yellow onion, chopped
3 cups sweet potato, peeled and cubed
3 cups water
1 cup red Lentils
1 - 14.5 oz can petite diced tomatoes, salt-free
1 tsp crushed red pepper flakes
1 - 5.45 oz can Thai Kitchen Lite Coconut Milk - For a healthier dish, use 1 1/2 cup plant milk (not rice) plus 1 1/2 tsp good quality coconut extract (such Flavorganics or OliveNation - do not use coconut flavoring) [The nutrition info for this recipe is based on canned coconut milk.]
1 - 10 oz can RoTel No Salt Added Original Diced Tomatoes and Green Chilies

Yield: Approximately 8 1-cup servings

If you cannot find red lentils, use yellow split peas. Brown lentils are not an acceptable substitute; you will not get the creamy texture that red lentils or yellow split peas produce.

Lentils that have been in your cupboard for more than 6 months will probably require more than 2 cups of water. Add an extra 1/2 cup when you cook them. Don't worry about draining the excess water unless there's a lot of extra liquid after the lentils are fully cooked.

If the collard greens you are using are large or if you're using packaged fresh collard greens, blanch them for 3 - 4 minutes before adding them to the other ingredients. This will reduce the bitterness. Use the same technique if the collard greens have been sitting in your refrigerator for a few days.

For a richer dish, I use 365 Organic Coconut Milk instead of lite. The per serving nutrition stats will change to: Calories 211; Total fat 9.5g; saturated fat 7.6g; Sodium 198mg; other differences are negligible.

Rinse lentils well in a large bowl and drain. Combine lentils and 2 cups of water in a medium pot. Bring to a boil. Reduce heat to a simmer, cover pan. Cook about 8 minutes or until lentils are tender. If the lentils you're using are old, you will need to use more water. Warning: These lentils cook fast and may not need the full 8 minutes; check after 6 minutes. Leave pan covered. Remove from heat and set aside.

Heat a tablespoon of water in medium sized stockpot or large saucepan. Add onions and saute gently over medium heat. Add garlic when onions are soft; then add curry powder. Stir gently until spices are absorbed and fragrant.

Add tomatoes, Ro*Tel Tomatoes and Chilies, sweet potatoes, water, and the coconut milk (be sure to shake the can well before opening). Stir well.

Add collard greens. Bring mixture to a boil; then lower heat to simmer and cover pot.

After 25 minutes, add cooked lentils to collard mixture. Stir to incorporate all ingredients. Continue cooking, uncovered, on low until stock reduces. Taste; add salt if desired.

Serving suggestion: Serve over brown rice with a green salad on the side.