Red Lentils with Mixed Greens

2 cups vegetable broth
1 cup dried red lentils, rinsed and drained
2 tsp dried rosemary, chopped
7 Tbs olive oil, divided
1 lb baby bok choy, thinly sliced, stems and leaves separated
6 cups baby arugula
2 Tbs fresh ginger, grated
3 Tbs red wine vinegar
1 Tbs Dijon mustard

1) Bring broth, lentils and rosemary to a boil in a saucepan. Reduce heat to medium-low, and cook 15 to 20 minutes, or until lentils are tender. Drain.
2) Heat 1 Tbs olive oil in a large skillet over medium-high heat. Add bok choy stems and saute 2 minutes. Add bok choy leaves and baby arugula, and saute 3 to 4 minutes, or until wilted. Stir in ginger and cook 30 seconds, or until fragrant.
3) In a small bowl, combine the remaining 6 Tbs olive oil with the vinegar and mustard, whisking well.
4) In a large serving bowl, combine the lentils, greens and vinaigrette. Serve warm.

Review: This originally called for mustard greens, which I decided I don't like and adds too much mustard flavor. I had decided the best substitute would be collard greens. However, the selection at the grocery store was wilted/gross and so I settled for baby arugula. Now, I can't imagine it with any other green. The bitterness of the arugula was the perfect green to balance the mustardy vinaigrette and savory lentils. I really liked this dish and it was fairly quick/easy to make!

Adapted from:
http://www.vegetariantimes.com/recipe/red-lentils-with-mixed-greens/