Emerald Barley with Greens (Printable)
Nutritious barley mixed with fresh greens and herbs for a vibrant and wholesome dish.
# What You’ll Need:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups vegetable broth or water with salt
→ Greens and Herbs
03 - 2 cups chopped baby spinach
04 - 1 cup destemmed and finely chopped kale
05 - 1/2 cup chopped fresh parsley
06 - 1/4 cup chopped fresh dill
07 - 2 green onions, thinly sliced
→ Aromatics and Flavor
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - Zest of 1 lemon
11 - 2 tablespoons lemon juice
12 - Salt and freshly ground black pepper, to taste
→ Optional Additions
13 - 1/4 cup crumbled feta cheese
14 - 1/4 cup toasted pine nuts
# How-To Steps:
01 - Rinse barley under cold water. In a medium saucepan, combine barley and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25 to 30 minutes until tender and liquid is absorbed. Drain excess liquid if needed.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and green onions and sauté for 1 to 2 minutes until fragrant.
03 - Add chopped kale and cook for 2 to 3 minutes until softened. Stir in spinach and cook an additional 1 to 2 minutes until just wilted.
04 - Add cooked barley to skillet, mixing well with greens. Stir in parsley, dill, lemon zest, and lemon juice. Season with salt and pepper to taste.
05 - Remove from heat and transfer to a serving dish. Top with crumbled feta cheese and toasted pine nuts if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- It's proof that whole grains don't have to be boring, and a single skillet does most of the work.
- The herbs make it taste like spring no matter what season you're cooking in.
- It's flexible enough to be a side dish or stand alone as a light meal.
02 -
- Don't skip rinsing the barley—it makes a real difference in texture, and the dust that comes off is actually something you don't want.
- The lemon juice is what keeps this from tasting like plain green food, so don't be shy with it.
03 -
- Toast your pine nuts in a dry skillet for a minute before adding them so they taste nuttier and add more impact.
- Use a zester for the lemon rather than a grater, because long thin strands of zest taste brighter than tiny flakes.