Kale & Barley Gratin
2/3 cup pearl barley
1/2 teaspoon salt
1 large bunch kale, stems removed
2 tablespoons butter
2 tablespoons flour
1 1/2 cup milk
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
1/2 cup grated cheddar or Asiago cheese
In a saucepan, add barley to 1 quart of boiling water along with 1/2 teaspoon salt; simmer uncover until tender, 30 minutes. Drain. Meanwhile, cook the kale in a skillet of boiling water until tender, 5 minutes. Drain, reserving 1/4 cup of cooking liquid. Puree the kale and cooking liquid until smooth. Melt butter in a small saucepan, whisk in the flour, and then whisk in the milk. Cook, stirring constantly, over medium heat until thick. Season with allspice, nutmeg, salt and pepper. Combine all ingredients and adjust seasoning, if necessary. Transfer to a greased baking dish. Bake at 375 degrees F. until lightly browned on top, 30 minutes.
Serves 4.
From “One United Harvest,” recipes collected by Julie Sochacki, 2005.