Pearl Barley With Kale And Butternut Squash

Pearl Barley With Kale And Butternut Squash

Big Sur Bakery

Ingredients:

For The Barley:

1 cup pearl barley

4 tablespoons canola oil

Kosher salt

Fresh ground black pepper

1/2 medium yellow onion finely chopped

1 small carrot, finely chopped

1 sm. serrano chile, minced

2 garlic cloves

1 bay leaf

1 flat leaf parsley stem

2 cups Irish-style stout*

2 cups chicken stock

1 cup beef broth

For the Squash:

1 small butternut squash, peeled, halved and seeded

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

For The Kale:

3 bunches kale

1/2 cup olive oil

1/2 yellow medium onion, sliced

5 garlic cloves

1 teaspoon hot red pepper flakes

For Serving:

2 tablespoons unsalted butter

1 tablespoon minced flat leaf parsley

1 whole scallion, trimmed and thinly sliced

Kosher salt

Freshly ground black pepper

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Directions:

Adjust the oven rack to the middle position and preheat the oven to 350^F.

In a small mixing bowl, mix the barley with 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper.  Scatter the mixture on a baking sheet and toast in the oven until the barley is golden, really golden-about 20 minutes.  Set the barley aside but leave the oven on.

Heat a large pot over medium-high heat and drizzle the remaining 2 tablespoons oil onto it.  Add the onions, carrots, celery, serrnao chile, garlic, bay leaf, and parsley stem.  Cook until the vegetables are caramelized, about 10 minutes.  Add the toasted barley and sauté for two minutes.  Deglaze the pot with the beer, scraping the bottom with a wooden spoon, reduce until almost dry*.  (It is fine to use chicken or beef stock instead of beer.)  Add the chicken stock and beef broth and simmer for 40 minutes.  If the barley seems to be drying out before it is tender, add extra water and continue to simmer until it is done.  Check the seasoning, add more salt and pepper if necessary.  Remove the bay leaf and parsley stem.

*

While the barley is cooking, dice the squash into one-inch cubes.  Toss them in a bowl with the oil, and season with salt and pepper.  Transfer the squash to a baking sheet and roast in the oven until fork tender, 20 to 25 minutes. 

*

Trim the kale off the ribs and tear into medium pieces.  Rinse thoroughly under cold running water and leave somewhat wet (the residual water helps the kale when its cooking).  Heat a large pot over medium heat and add the olive oil.  Add the onions, garlic, red pepper flakes, and sweat until the vegetables are softened, about 10 minutes.  Add the kale and cook, covered, over low heat, for 10 minutes, until the kale is tender but has some bite. 

*

Right before serving, heat a large sauté pan over medium heat and add the butter.  Add the parsley and scallions, then the barley, scallions, kale, and squash.  Check the seasonings and add more salt and pepper if necessary.  Transfer to a platter and serve.  Serves 4