Barley And Kale Topped With Egg Food

CREAMY KALE AND EGGS

Steps:

• Heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes.
• Stir the kale into the leeks and cook until just wilted, about 2 minutes. Season the mixture with the nutmeg and some salt and pepper. Stir in the yogurt until combined.
• Make four indentations in the kale and carefully crack an egg into each. Sprinkle a little salt and pepper over each egg. Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk).
• Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.

LENTIL SOUP WITH WHEAT BERRIES AND KALE

Steps:

• Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
• Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
• Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.

BARLEY AND KALE WINTER DISH

Steps:

• In a deep pot with a lid, heat 1 Tb of the olive oil over medium/medium-high heat. When heated, add the barley and toast for a minute. Add 2 cups of water to the barley and bring the pot to a boil. Once the water reaches a boil, turn the heat down and allow the barley to cook until tender. This will probably take 25-35 minutes. You can cook barley much like rice: if you find the water disappearing quickly and the grain still isn't tender, just add more water and more time. While this happens:.
• Heat the other 1 Tb of olive oil in a saute skillet over medium heat. Once heated, add your sliced onion and bell pepper. Stir to coat, season lightly with salt and pepper, and continue to cook, stirring occasionally, until the onion is transparent and pepper is tender. Turn off the heat under the skillet, and turn your attention back to the cooked, tender barley.
• With some luck, your barley is tender and there's maybe just a bit of water left among the grains. If not, add a scant 1/4 cup more water. Keeping a low/medium heat under your pot, dump in your chopped kale. Season the pile of kale liberally with salt and pepper, then add the minced garlic and lemon juice. Replace the pot's lid, and allow this pile of vitamins to steam for 3-5 minutes.
• Once the kale begins to wilt a bit, remove the lid again, add the onion and pepper mixture, and stir to mix. Season with additional salt, pepper, and lemon juice as necessary to your taste. Turn off the heat, replace the lid. Finally, to crown your glorious meal:
• Return your now-empty (but likely still greased) skillet to a burner over medium-high heat. Crack an egg for each diner into the skillet, sprinkle with salt and pepper, and cook to fried egg glory (the yolk should be runny! it should!).
• Serve each diner a heaping ladle of the barley mixture topped with an egg. To show off, you could garnish with chopped parsley or scallions.

BARLEY AND KALE TOPPED WITH EGG

Steps:

• Fry bacon in a 3qt sauce pan, remove and crumble into a bowl when cooked thorugh and crumbly.
• In the same pan that you cooked the bacon, cook the onions, mushrooms and minced garlic in the bacon grease until soft, 5-10 minutes. Remove and add to the bowl with the crumbly bacon. Set aside in the refrigerator for later.
• In the same pan, add the barley and toast for approximately 1 minute.
• Add the water and bring to a simmer, stirring occasionally.
• Cook barley until soft, 45-60 minutes.
• Turn the stove top off, but do not remove from heat. Add salt and pepper to taste.
• Stir in the bacon and onion mixture, then add the kale and lemon juice.
• While the kale is slightly wilting, fry up the eggs in a 12 inch skillet.
• Serve each portion of the barley and kale, topping with fresh parmesan cheese and a fried egg on each.