greens and squash with barley

 http://www.nytimes.com/2012/02/09/health/nutrition/skillet-collards-and-winter-squash-with-barley-recipes-for-health.html?ref=recipesforhealth

1 cup barley (regular or purple)

1 quart water

Salt to taste

2 tablespoons extra virgin olive oil

2 pounds butternut squash, peeled and diced

1 generous bunch collard greens (about 1 pound), stemmed, washed thoroughly in 2 changes of water and sliced crosswise in ribbons

2 garlic cloves, minced

Freshly ground pepper

2 teaspoons slivered fresh sage

Lemon juice to taste 

1. Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.

2. Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley. 

Yield: 4 to 6 servings.

Advance preparation: You can cook and drain the barley a day ahead. Keep the barley and the barley water separate in the refrigerator.

Nutritional information per serving (4 servings): 347 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 66 grams carbohydrates; 15 grams dietary fiber; 110 milligrams sodium (does not include salt to taste); 9 grams protein

Nutritional information per serving (6 servings): 231 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 44 grams carbohydrates; 10 grams dietary fiber; 73 milligrams sodium (does not include salt to taste); 6 grams protein

 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”