- 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.
From Eating Well October 1998.