• ½ lb. kale
• 5 ½ c. chicken or vegetable broth
• 1 c. water
• 1 Tbsp. olive oil
• 1 large onion, chopped
• 1 ½ c. pearl barley, rinsed
• 2 c. peeled butternut squash, ¾ in cubes
• salt and pepper to taste
• ¼ c. freshly grated Parmesan cheese
• ½ c. dry white wine

Bring a large pot of salted water to a boil.  Remove stems and thick ribs from kale leaves.   Boil leaves until tender, about 5 minutes.  Drain.  When cool enough to handle, squeeze out excess water, coarsely chop and set aside.  In a medium saucepan, heat broth and water over medium heat until simmering.  Keep warm.  In a large saucepan, heat oil over medium heat.  Add onion and cook, stirring, until browned, about 7 minutes.  Add barley and cook, stirring, for 1 minute.  Add wine and cook, stirring constantly, until it evaporates.  Add ½ cup broth and stir until most of the liquid has been absorbed.  After 5 minutes, add squash.  Continue stirring and adding broth, ½ cup at a time, as needed, until barley is tender and creamy yet still firm, 40 to 50 minutes.  Stir in reserved kale and cook, stirring constantly, until heated through, about 1 minute.  Remove from heat, season with salt and pepper, and serve garnished with Parmesan cheese.

Serves 6.

From Eating Well October 1998.