Easy lentil, kale, and fennel skillet with orange

2 teaspoons olive oil
1 bulb fennel, sliced very thinly
1 cup cooked brown or green lentils
4 heaping cups finely chopped kale, chard, or collard greens
Water or vegetable broth
¾ cup orange segments, cut into small pieces
Sea salt and pepper to taste

Heat the oil in a large, nonstick skillet. Add the fennel, and give it a sprinkle of salt and pepper. Saute till the fennel is browning lightly and soft (about 8-10 minutes).

Add the lentils, and heat them through (about 2 minutes). Add a few tablespoons of water or vegetable broth, and then add the greens. Cover them with a lid and allow them to wilt down. Then stir them around in the pan until they're cooked through. Season to taste with salt and pepper. Feel free to add any herbs you like (thyme, rosemary, parsley, etc.).

Divide the skillet contents onto two plates. Sprinkle each with half of the orange, and serve. A little avocado would make a great topper, too!

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