I admit I didn’t have high expectations for this dish. It just didn’t sound all that tasty to me and I’d never had barley before. I was very pleasantly surprised! Not only did it make a ton of food (yay for leftovers!), but it had a rich, hearty taste and lots of texture. It was also nice knowing that barley and collard greens are so healthy. I will definitely make this again!
This recipe is from The Complete Idiot’s Guide to Plant-Based Nutrition, by Julieanna Hever.
- 1 large bunch of collard greens, stems removed, rinsed and chopped (to save time, you can get the pre-washed and pre-chopped greens in a bag)
- 1 medium yellow onion, chopped
- 2 cloves minced garlic
- 2 tbsp whole-grain flour
- 3 cups vegetable broth
- 1 (15 oz) can white beans, rinse and drained (I used Great Northern)
- ¼ tsp black pepper
- 4.5 cups cooked barley (I cooked it in advance of suppertime because it can take 30-45 minutes)
- Blanch greens in 4 cups of water for 1-2 minutes, until cooked down and starting to darken in color. Drain.
- Saute' onion and garlic for 5 minutes or until onion is translucent.
- Whisk together flour and vegetable broth in a bowl and add to onion mixture. Bring to a boil, and add beans and black pepper. Reduce heat to low and simmer, stirring, for 1 minute.
- Add blanched greens and cooked barley, and simmer, stirring frequently, until nearly all liquid is absorbed. Serve warm.