A very good friend of mine is on vacation this week, so I have had the good fortune of being a 'garden caretaker'. To put it mildly, I am over-the-moon with this so-called task! My darling McDreamy is worried that his city girls have gone country, yet after he enjoyed the soup I made for dinner, which consisted of all the lovely braising greens, turnips, onions, and bell peppers the crumb and I picked and gathered, I believe we might have won him over to our side!
Barley & Braising Greens Soup
6-10 turnips chopped
2 bell peppers chopped
1 onion chopped
1 garlic clove minced
3-4 cups of braising greens (kale, chard, turnip greens) washed, stems removed, cut into strips
1 1/2 cups of Barley
32 oz. of low-sodium broth (chicken or vegetable)
6 oz. of water
2 tablespoons of red wine vinegar
3-4 tablespoons of olive oil
In a large saucepan (soup pot), heat olive oil over medium heat and add onion, peppers and turnips. Cook until tender, then add minced garlic, cook for 30 seconds. Add braising greens and continue to cook until wilted. Add broth, water and barley. Bring to a boil. Lower heat, add red wine vinegar and salt (to taste) cover and simmer for 20 minutes or until Barley is tender.
[photograph by Sean Patrick McArdle]