Name: Pressure-Cooker French Lentils with Swiss Chard
Total time: PLACEHOLDER
Ingredients: 2 tablespoons extra-virgin olive oil , plus extra for drizzling; 12 ounces Swiss chard , stems chopped fine, leaves sliced into ½-inch-wide strips; 1 onion , chopped fine; 1/2 teaspoon table salt; 2 garlic cloves; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; 2 1/2 cups water; 1 cup lentilles du Puy (French green lentils), picked over and rinsed; 3 tablespoons whole-grain mustard; 1/2 teaspoon grated lemon zest plus 1 teaspoon juice; 3 tablespoons sliced almonds , toasted; 2 tablespoons chopped fresh parsley

Why This Recipe Works

Versions of beans and greens are found all over the world, and we think you can't have too many plant-based versions of this dish in your cooking arsenal. This sophisticated, Mediterranean-inspired rendition of beans and greens comes together quickly and easily in the pressure cooker. The quick, even cooking of the pressure cooker ensured that the lentils kept their shape and firm-tender texture after cooking in a garlic-and-thyme-bolstered liquid. After releasing the pressure, we stirred in Swiss chard leaves until just wilted, letting them maintain their fresh bite. A bit of mustard stirred in off the heat added a tangy kick, while almonds added richness and parsley countered with freshness.

Before You Begin

We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow.

Instructions

Using highest sauté or browning function, heat oil in electric pressure cooker until shimmering. Add chard stems, onion, and salt and cook until vegetables are softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water and lentils.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 11 minutes. Turn off pressure cooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Stir chard leaves into lentils, 1 handful at a time, and let cook in residual heat until wilted, about 5 minutes. Stir in mustard and lemon zest and juice. Season with salt and pepper to taste. Transfer to serving platter, drizzle with extra oil, and sprinkle with almonds and parsley. Serve.