As you know, we went to the Chargers game on Sunday... while it was REALLY warm during the tailgate, it definitely got a little chilly up in our seats (maybe because we're still pretty high up? Closer to the clouds, closer to the cold? Or perhaps it was the chilly attitudes of the Philly fans, bitter that the Chargers were scoring from the red zone for once?). At any rate, by the time we got home, I was sweatshirt-ed and ready for something warm and toasty to enjoy while we watched the Patriots make a terrible 4th quarter, 4th down decision.
Bon Appetit was ON FIRE this month with 3 healthy and delicious-sounding recipes on one page! I decided to make the Barley, Mushroom and Kale stew to warm us up on Sunday night... it was delish!
Ingredients
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, minced
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)
Spray cooking spray into a heavy large pot and heat 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.
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