BRUSSEL SPROUT LEAVES, KALE, LENTILS & PANCETTA

Ingredients:

2 Tablespoons EVOO

1 medium carrot, diced

1 small onion, diced

1 small fennel bulb, diced

As needed, sea salt, pepper and coriander

1 bunch Italian kale, cleaned and chiffonade (ribbon cut)

8 Brussel sprouts, leaves removed, blanched

1/2 cup Spanish or other lentil, cooked

Approximately 6 Tablespoons pancetta, cubed and cooked as lardons as garnish

Warm olive oil in large sauté pan over moderate heat; add carrot, onion and fennel; cook to heat for 3-4 minutes to heat through while maintaining al dente. Season as needed and add kale, tossing to heat through; add Brussel sprout leaves and lentils. Heat through and garnish with warm lardons-serve immediately.