Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup pearled barley (200 g)
- 3 to 4 sprigs thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 1/2 teaspoon finely grated lemon rind (from organic lemon)
- 250 g tomato passata
- 1 x 400 g can diced tomatoes
- 3 cups water
- sea salt and pepper, to taste
- 4 handfuls kale, leaves removed from stems, finely chopped
- 150 g feta, crumbled
Instructions
- Heat the 2 tablespoons of olive oil in a large non-stick sauté pan or wok over medium-high heat. Add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until onion is soft.
- Add the barley, thyme, smoked paprika, and red pepper flakes, and cook for one minute, stirring until barley is coated with the spices. Add the bay leaf, lemon rind, tomato passata and diced tomatoes, plus 3 cups of water. Season with a pinch of salt. Stir to combine.
- Bring the mixture to a boil, then reduce the heat so that the mixture is gently simmering. Cook for 40 minutes, stirring occasionally. The barley is ready when it is tender and most of the liquid should be absorbed. Taste and season with more salt, if desired.
- Remove the thyme sprigs and bay leaf, and discard. Stir in the greens and stir until they wilt. Gently fold in feta. Season with fresh ground pepper. Taste and adjust seasoning, as desired and enjoy!
Nutrition
Notes
Kale can easily be subbed out with Swiss chard or spinach leaves.