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Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
60 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a dutch oven, heat the oil over medium-high heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper. Add the flour and cook, stirring often, for 5 minutes. Add the swiss chard stems and cook for 1 minute. Stir in the barley and 6 cups water and bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 30 minutes.

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  • Working in batches, add the spinach, escarole, parsley and swiss chard leaves, stirring the greens until wilted between each addition. Season with salt and pepper.

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