Barley And Kale Winter Dish Recipes

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MUSHROOM, KALE, AND BARLEY SOUP



Mushroom, Kale, and Barley Soup image

Be sure to use a good quality (or homemade) stock for this soup for best flavor. If you have to use broth or bouillon cubes, add some celery and carrots, at least, to better flavor the broth (add the carrots and celery with the onions in the recipe).

Provided by threeovens

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup pearl barley
1/4 cup olive oil
1 lb cremini mushrooms or 1 lb mixed mushrooms, sliced
1 onion, chopped
4 garlic cloves, minced
1 bunch kale, stemmed and shredded
kosher salt & freshly ground black pepper
1 pinch nutmeg
32 ounces chicken stock (4 cups) or 32 ounces vegetable stock (4 cups)
1/4 cup dried porcini mushrooms or 1/4 cup mixed wild mushroom
pecorino romano cheese, shaved for garnish

Steps:

  • Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve.
  • Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes.
  • Add the kle and cook until wilted; season with salt, pepper, and nutmeg.
  • Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes.
  • Stir in the reserved barley and heat through.
  • Serve in shallow bowls with shaved cheese on top.

Nutrition Facts : Calories 572.9, Fat 17.9, SaturatedFat 2.9, Cholesterol 6.8, Sodium 394.7, Carbohydrate 85.8, Fiber 13.6, Sugar 17.3, Protein 30.5

BARLEY AND KALE WINTER DISH



Barley and Kale Winter Dish image

A real comfort food, but good for you! I served this as a main dish with a fried egg on top (poached would work great too). Would also be great with (vegan/vegetarian) sausage, or in smaller portions as a side dish. Mushrooms would be an excellent addition to this...Alas, my partner doesn't like them. Maybe when he's not home...

Provided by Just Garlic

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup barley, rinsed and drained
1/2 large red onion, sliced
1 red pepper, sliced
1 bunch kale, rough chopped
2 garlic cloves, minced
4 tablespoons lemon juice
red pepper flakes
salt
pepper
4 eggs

Steps:

  • In a deep pot with a lid, heat 1 Tb of the olive oil over medium/medium-high heat. When heated, add the barley and toast for a minute. Add 2 cups of water to the barley and bring the pot to a boil. Once the water reaches a boil, turn the heat down and allow the barley to cook until tender. This will probably take 25-35 minutes. You can cook barley much like rice: if you find the water disappearing quickly and the grain still isn't tender, just add more water and more time. While this happens:.
  • Heat the other 1 Tb of olive oil in a saute skillet over medium heat. Once heated, add your sliced onion and bell pepper. Stir to coat, season lightly with salt and pepper, and continue to cook, stirring occasionally, until the onion is transparent and pepper is tender. Turn off the heat under the skillet, and turn your attention back to the cooked, tender barley.
  • With some luck, your barley is tender and there's maybe just a bit of water left among the grains. If not, add a scant 1/4 cup more water. Keeping a low/medium heat under your pot, dump in your chopped kale. Season the pile of kale liberally with salt and pepper, then add the minced garlic and lemon juice. Replace the pot's lid, and allow this pile of vitamins to steam for 3-5 minutes.
  • Once the kale begins to wilt a bit, remove the lid again, add the onion and pepper mixture, and stir to mix. Season with additional salt, pepper, and lemon juice as necessary to your taste. Turn off the heat, replace the lid. Finally, to crown your glorious meal:
  • Return your now-empty (but likely still greased) skillet to a burner over medium-high heat. Crack an egg for each diner into the skillet, sprinkle with salt and pepper, and cook to fried egg glory (the yolk should be runny! it should!).
  • Serve each diner a heaping ladle of the barley mixture topped with an egg. To show off, you could garnish with chopped parsley or scallions.

Nutrition Facts : Calories 341.4, Fat 13.1, SaturatedFat 2.8, Cholesterol 186, Sodium 100.6, Carbohydrate 44.3, Fiber 10, Sugar 3, Protein 14.3

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