Let's play a game of word association. If I say "kale" what do you say? If you were a child you'd likely spout something like:
Green
Slimy
Bitter
or, worse:
What's kale?
Now, let me throw "barley" atcha. If you were my brother (much older, mind you), you'd surely say "eeeeewwwww"
SIGH...
Let's try this again, but I'll ask you after you've warmed your bellies with a bowl of Barley Kale Gratin. Seriously. Give it a try. Kids and adults need not be afraid.
(based upon the recipe in Deborah Madison's "Vegetarian Cooking for Everyone")
1C barley
3C water
1 package frozen kale, defrosted (or 1 large bunch cleaned, stems removed, chopped and steamed--see why I prefer frozen!?)
1 medium yellow onion, chopped
3T olive oil
3T flour
~3C liquid (any combination of chicken/veg stock/water and milk)
1 C grated cheese, divided (orig recipe calls for swiss but I used parmesan)
Boil 3 C water in a medium pot and add barley. Simmer uncovered for ~20 minutes until cooked (should be soft yet a bit chewy). Drain excess water if necessary. Meanwhile, prepare fresh kale or defrost frozen kale. Puree in food processor and add to cooked barley. In a larger pot, sautee onions in olive oil on medium heat. When soft, whisk in flour to make a roux (pronounced "roo") which will be used to thicken the sauce. Stir flour/oil/onion for a few seconds to lightly toast the flour. SLOWLY add 3C liquid, whisking vigorously to prevent lumps from forming. Sauce should be thick enough to coat the back of a spoon. If too thick add more liquid, if too thin keep simmering to evaporate more water. Add barley/kale mixture and stir to combine. Once warmed through, turn off heat, add 1/2 C of the cheese and season to taste with salt/pepper. Pour into greased baking dish and top with remaining shredded cheese. Broil for a few minutes until the cheese is melted and bubbly.
This dish is VERY hearty and makes a great meal in and of itself. Or, serve a smaller portion alongside this Tomato Feta Frittata.
Green
Slimy
Bitter
or, worse:
What's kale?
Now, let me throw "barley" atcha. If you were my brother (much older, mind you), you'd surely say "eeeeewwwww"
SIGH...
Let's try this again, but I'll ask you after you've warmed your bellies with a bowl of Barley Kale Gratin. Seriously. Give it a try. Kids and adults need not be afraid.
 |
| Green goodness. Nom nom nom. |
Barley Kale Gratin
yields 6 moderate or 8 smaller portions
1C barley
3C water
1 package frozen kale, defrosted (or 1 large bunch cleaned, stems removed, chopped and steamed--see why I prefer frozen!?)
1 medium yellow onion, chopped
3T olive oil
3T flour
~3C liquid (any combination of chicken/veg stock/water and milk)
1 C grated cheese, divided (orig recipe calls for swiss but I used parmesan)
Boil 3 C water in a medium pot and add barley. Simmer uncovered for ~20 minutes until cooked (should be soft yet a bit chewy). Drain excess water if necessary. Meanwhile, prepare fresh kale or defrost frozen kale. Puree in food processor and add to cooked barley. In a larger pot, sautee onions in olive oil on medium heat. When soft, whisk in flour to make a roux (pronounced "roo") which will be used to thicken the sauce. Stir flour/oil/onion for a few seconds to lightly toast the flour. SLOWLY add 3C liquid, whisking vigorously to prevent lumps from forming. Sauce should be thick enough to coat the back of a spoon. If too thick add more liquid, if too thin keep simmering to evaporate more water. Add barley/kale mixture and stir to combine. Once warmed through, turn off heat, add 1/2 C of the cheese and season to taste with salt/pepper. Pour into greased baking dish and top with remaining shredded cheese. Broil for a few minutes until the cheese is melted and bubbly.
This dish is VERY hearty and makes a great meal in and of itself. Or, serve a smaller portion alongside this Tomato Feta Frittata.
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