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1 Tbsp (15 mL) canola oil
1 cup (50 mL) thinly sliced red onion
1 1/2 cups (375 mL) small cauliflower fleurettes
5 cups (1.25 L) thinly sliced Swiss chard, stems separated
half lemon, juice and zest
1 cup (250 mL) cooked green lentils
1/3 cup (75 mL) grated Parmesan cheese (reserve some for garnish)
to taste, salt and ground black pepper
Swap out Swiss chard for kale depending on what you have on hand.
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