Careme

Ingredients

• Simple Truth® Natural Fresh Chicken Drumsticks

  1 1/4 lb, about 4 drumsticks $2.99
• Organic Collard Greens

  8 oz, stems removed and leaves sliced $2.99
• Simple Truth Organic® Red Lentils

  1/2 cup, rinsed $4.29
• Jumbo Yellow Onions

  1/2 medium onion, finely chopped $1.49
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Fresh Red Tomato

  1 medium tomato, chopped $2.49
• Berbere spice blend

  1 1/2 tablespoons, or to taste
• Ground cumin

  1/2 teaspoon
• Olive oil or butter

  1 1/2 tablespoons
• Low-sodium chicken broth or water

  2 cups, plus more if needed
• Kosher salt and black pepper

  to taste
• Lemon juice or apple cider vinegar

  1 teaspoon, optional, for finishing
• Charles Smith Kung Fu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Pat the drumsticks dry, cut 2 shallow slashes into the thickest part of each piece, and season all over with salt, pepper, 1/2 tablespoon berbere, and the cumin; chop the onion, garlic, ginger, tomato, and collard greens.
2. Heat the oil or butter in a wide saucepan or Dutch oven over medium-high heat; brown the drumsticks for 6–8 minutes, turning occasionally, then transfer them to a plate.
3. Reduce heat to medium, add the onion with a pinch of salt, and cook for 4 minutes until softened; stir in the garlic, ginger, remaining berbere, and tomato and cook 2 minutes until fragrant and jammy.
4. Add the rinsed red lentils and broth or water, scraping up browned bits, then return the drumsticks and any juices to the pot; bring to a simmer.
5. Cover partially and simmer 20 minutes, turning the drumsticks once, until the lentils start to break down and the sauce thickens; add a splash more liquid if it gets too thick before the chicken is cooked.
6. Stir in the sliced collard greens, cover again, and simmer 8–10 minutes more, until the greens are tender and the drumsticks register 165°F at the thickest part away from the bone.
7. Adjust salt, pepper, and heat, then brighten with lemon juice or vinegar if using; plate the lentil-collard stew in shallow bowls with the drumsticks on top and spoon extra sauce over everything.