Barley Salad with Kale, Pistachios, and Feta

• Vegetarian

• Produce

  • 1 tbsp Dill
  • 1 large clove Garlic
  • 1 large bunch Kale
  • 2 Lemons, zest of
  • 1 (15 oz can White beans

• Pasta & Grains

  • 1 1/2 cups Barley

• Baking & Spices

  • 1 Black pepper and red pepper flakes, freshly ground
  • 1 Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pistachios, lightly toasted

• Dairy

  • 4 oz Feta cheese

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1½ cups barley
• sea salt, to taste
• 1 large bunch of kale
• 1 tbsp olive oil
• 1 large clove garlic, slivered
• zest of 2 lemons
• 1 tbsp chopped dill
• 1 (15 oz) can white beans, drained and rinsed
• 4 oz feta cheese, crumbled
• ⅓ cup pistachios, lightly toasted
• freshly ground black pepper and red pepper flakes, to taste

Directions

• In a large pot, combine the barley with 3 cups water and ¾ tsp salt. Bring to a boil, then cover and turn the heat to low, simmering until liquid is absorbed, about 45 minutes.
• Meanwhile, tear the kale leaves from their stems and coarsely chop them. Wash if necessary.
• Heat the oil in a large pan over medium heat and then add the garlic, cooking until fragrant, about 30 seconds. Add in the kale and a few pinches of salt. Cook until wilted, stirring frequently. Transfer the kale to a large bowl and then stir in the lemon zest, dill, white beans, feta, and pistachios. When the barley is done, stir in the barley.
• Season to taste with salt, black pepper, and red pepper flakes. Serve warm or at room temperature.

Nutrition