Recipe information
Total Time
55 minutes
Yield
6 Servings
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)
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Preparation
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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 230.0 %Calories from Fat 13.6 Fat (g) 3.5 Saturated Fat (g) 0.4 Cholesterol (mg) 0 Carbohydrates (g) 45.2 Dietary Fiber (g) 8.8 Total Sugars (g) 5.3 Net Carbs (g) 36.4 Protein (g) 8.1