- 6
- 25 mins
- 55 mins
Ingredients
- 1 tablespoon olive oil, divided
- 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
- 1 8-ounce container sliced crimini (baby bella) mushrooms
- 2 garlic cloves, pressed
- 2 1/4 teaspoons minced fresh rosemary
- 1 14.5-ounce can diced tomatoes in juice
- 1 cup pearl barley
- 4 cups (or more) vegetable broth
- 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Preparation
Step 1
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.
Per serving: 230.0 kcal calories,
13.6 % calories from fat,
3.5 g fat,
0.4 g saturated fat,
0 mg cholesterol,
45.2 g carbohydrates,
8.8 g dietary fiber,
5.3 g total sugars,
36.4 net carbohydrates,
8.1 g protein
Nutritional analysis provided by
Bon Appétit