Barley Stew with Leeks, Mushrooms, and Greens

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mushrooms

  White, raw

  1 ½ cup, whole or 144g

• Garlic

  Raw

  2 clove or 6g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Barley

  Pearled, raw

  1 cup or 200g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Kale

  Raw

  8 cup, chopped or 536g

Directions

1. Heat oil in a heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes.
2. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir for 1 minute.
3. Add barley and 4 cups broth; bring to a boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes.
4. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

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