Pearl barley & black kale broth
Background
When it comes to pearl barley we tend to associate it with Scottish and Scandi cooking, yet it’s used all over the rest of Europe. This pearl barley & black kale broth is an Italian version, loved in Northern Italy during the winter months. It’s filling, warming and very easy to make, so perfect for lazy weekends! You can use normal kale or Savoy cabbage too if you can’t get Cavolo Nero.
Ingredients
- 1 Tbsp olive oil
- 1 onion
- 1 large carrot
- I pack Diced Pancetta ( about 100g)
- 2 cloves garlic
- 1 sprig fresh rosemary
- Couple of pinches of chilli flakes
- 1.2 litres vegetable stock
- 100g pearl barley
- 200g Cavolo Nero ( black kale)
- To serve: grated Parmesan (optional)
Instructions
- Finely chop the onion & garlic, dice the carrot. Finely chop the rosemary leaves.
- Heat the olive oil in a saucepan and gently sauté the onion and carrot for 5 minutes. Add the pancetta, garlic, rosemary, chilli and cook for another 5 minutes, stirring regularly.
- Meanwhile rinse & drain the pearl barley several times, until the rinsing water runs clear.
- Add the vegetable stock and the pearl barley to the pan. Bring to the boil, cover and gently simmer for 45 minutes or until the pearl barley is tender but still has a bite.
- Roughly chop the kale and to the broth. Cook for 5-8 minutes until it’s wilted.
- Serve the broth with ground pepper, chilli flakes (if you'd like it spicy) and grated Parmesan scattered on the top.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Seasonal - Soup - Supper
- Cuisines: - Italian
- Occasions: - Bonfire Night - Burns Night - Parties - Sports Food
- Ingredients: - Greens & Salads - Pork - Whole grains
- Health and Diet: - Dairy Free - High Fibre
- Skill Levels: - Easy
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