This is a pleasingly simple and straight-forward recipe to put together. It takes a little while for the barley to cook, but requires very little effort and doesn't require many ingredients.

It may not necessarily work as a stand-alone dinner, but it makes a great base with some greens and pleasant flavours. Just add some protein (and maybe a few more veggies) and you're good to go!

Barley with Kale and Lemon

Slightly adapted from Healthy Dish of the Day by Kate McMillan

Ingredients

• 1 tsp. stock concentrate (eg. Better Than Bouillon)
• 1/2 c. pearl barley
• 300-500g chopped kale (preferably black kale)
• 1-2 Tbsp. olive oil
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 1/2 tsp. grated lemon zest
• 1-2 Tbsp. lemon juice

Directions

1. Fill a small pot about halfway with water and the stock concentrate.
2. Bring to a boil over medium-high heat and add the barley.
3. Reduce heat to medium and cook, uncovered, stirring occasionally, until barley is tender (~40 minutes).¹
4. Meanwhile, heat the oil over medium heat.
5. Add the onion and cook until golden (~6 minutes).
6. Add the garlic and cook for another minute or two.
7. Add the kale and red pepper flakes and cook until kale is tender (and either wilted or thawed depending on whether you used fresh or frozen).
8. Stir in the cooked barley and lemon zest.
9. Remove from heat and stir in the lemon juice. (Use 1-2 Tbsp. according to your taste.)

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¹ My barley had absorbed most of the liquid by this point. If yours still has appreciable liquid, drain it before continuing with the recipe. ^Back