A healthy meatless stew. Very hearty. Travis said it was even better the second day for leftovers. I made it without mushrooms. I made it with the turkey stock I made from the Thanksgiving turkey carcass.
Bon Appetit, December 2009
Prep: 25 minutes
Total: 55 minutes
6 servings
1 tbsp olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8 oz container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 tsp minced fresh rosemary
1 14.5 oz can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 oz) trimmed, center stalks, removed, leaves coarsely chopped (about 8 cups packed)
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and saute until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and saute until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. 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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