Serves 6 + leftovers

1 T olive oil
1/2 pound ground pork (optional)
2 celery stalks, diced
1 fennel bulb, diced
3 medium carrots, sliced into half moons
Pinch of red pepper flakes (or more)
1 cup canned lentils, drained
2 bay leaves
1 - 28 ounce can crushed tomatoes
6 cups water
4 cups thinly sliced kale or chard, ribs removed
Grated pecorino cheese to finish (optional)
Garlic oil for drizzling into bowl (optional)

Warm oil in large pot, add ground pork and cook until it begins to lose its pinkness. Add vegetables, a pinch of salt, and red pepper flakes. Cook until the vegetables begin to soften, about 5 minutes. Add canned lentils, bay leaves, crushed tomatoes, and water. Bring to a simmer and allow to cook gently for 15-20 minutes. Add greens and let simmer until tender. Add more water as needed to adjust the thickness of the stew.

To serve, add grated pecorino romano and a splash of garlic oil.

Leftovers keep well for at least 2 days. Make a double batch and freeze it!