6 Servings 55 min Cook
1 Tbsp Olive Oil
2 Leek Leeks
1 Dash Salt
1 Dash Pepper
1 1/2 Cup sliced Mushrooms
2 Clove Garlic
2 1/4 Tsp Rosemary
1 Can Tomatoes
1 Cup Barley
4 Cup Vegetable Broth
8 Cup, chopped Kale
Heat oil in heavy large pot over medium heat.
Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes.
Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté 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.
Recipe inspired by: https://www.