Fall is the time for bumper crops of kale. As the current “It” vegetable, we know all about how healthy kale is for you. But even though kale chips are amazing, sauteed kale in greens makes a great side dish, and Zuppa Toscana is a definite crowd-pleasing soup, sometimes you need a new way to enjoy this power green. If you like light, fresh, great-cold-or-room-temp dishes, this baby’s a winner!
I’ve been meaning to try more grain and veggie salads, and this seemed like the perfect opportunity to do so. Kale is on sale for 0.99 per bunch, organic! You can’t pass up that kind of deal. So with a fridge full of kale and a hankering for something new, I made up this recipe. It turned out fabulous! The combination of tomato and cucumber and onion crunch with the soft cooked barley and fresh kale leaves is really addicting.
The best part about it? It makes a crap-ton, and per 2 cups is under 100 calories! So you can stuff yourself on this all you like and feel good about it. Have it for lunch, as an afternoon snack, before dinner to dull the appetite. There really isn’t a bad time for this.
- 1 bunch kale, rinsed, torn and stems removed
- 1/4 red onion, sliced thinly
- 1 cucumber, rinsed, skin-on, diced
- 2-3 large tomatoes, diced
- 2-3 green onions, chopped
- 1 cup barley
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup apple cider vinegar
- Salt & pepper to taste
Step 1: Cook the barley in 1 1/2 cups water by bringing to a boil, then lowering to a simmer. Cover, and cook 20-30 minutes, until all water is absorbed and barley is soft. Add more water if needed during cooking. Let cool.
Step 2: Chop all your veggies and place in a large bowl. Mix the oil and vinegars, and salt & pepper if using. Pour over the veggies.
Step 3: Combine the cooled barley with the veggies and mix well. Now you have a giant side dish, snacks all week, or a super healthy and vegetarian main course.