You may have heard the kale is a “superfood”, being rich in anti-oxidants. I certainly like it and have lots growing in my garden and on the Southend in Transition Community Allotment.
I also like pearl barley, which is the stuff that is used in Scotch broth. It has a great nutty taste, British grown, pretty much unrefined and very cheap to buy. Find it amongst the health foods.
This recipe is inspired by an Italian one using “calvo nero” (black kale) and rice.
Chop up a couple of large onions, bunch of celery, a few carrots and a generous quantity of garlic.
Fry these on a low heat in a big pot with the lid on.
Once soft, add lots of finely chopped kale (remember to wash it well) I have used celeriac before as well.
Add a lot of water as the barley absorbs it.
TOP TIP … use a bigger pot than you think you might need!
Add approx ½ pkt pearl barley, bring to boil and simmer until soft.
You may need to keep adding water depending on how thick you want it.
Use a few cubes veg stock, season with salt and pepper, cayenne pepper, ground cumin and coriander, taste frequently for seasoning.
Before serving, add a few squeezes lemon juice and a dash of grated lemon rind and lots of fresh chopped parsley.