Easy leek and kale pearl barley with crispy lardons

Name: Easy leek and kale pearl barley with crispy lardons
Yield: Serves 4
Cuisine: British recipes
Ingredients: Olive oil for frying; 3 leeks, finely sliced; 2 garlic cloves, finely chopped; 150g British free-range smoked bacon lardons; 250g pearl barley; 1 litre good quality chicken stock; 200g chopped curly kale; 3 tbsp crème fraîche; Juice 1 lemon; Finely chopped fresh parsley (optional)

Easy
April 2016

Easy
April 2016

Serves 4
Hands-on 30 min, simmering 15 min

Think risotto, then crank things up a notch – this hearty combination of kale, leeks and pearl barley topped with smoked bacon is a filling midweek recipe that’s full of texture.

Nutrition: per serving

Calories: 468kcals
Fat: 20g (6.9g saturated)
Protein: 14.9g
Carbohydrates: 54.5g (3.4g sugars)
Fibre: 5.5g
Salt: 1.9g

Nutrition: per serving

Calories: 468kcals
Fat: 20g (6.9g saturated)
Protein: 14.9g
Carbohydrates: 54.5g (3.4g sugars)
Fibre: 5.5g
Salt: 1.9g

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Ingredients

Olive oil for frying
3 leeks, finely sliced
2 garlic cloves, finely chopped
150g British free-range smoked bacon lardons
250g pearl barley
1 litre good quality chicken stock
200g chopped curly kale
3 tbsp crème fraîche
Juice 1 lemon
Finely chopped fresh parsley (optional)

Olive oil for frying
3 leeks, finely sliced
2 garlic cloves, finely chopped
150g British free-range smoked bacon lardons
250g pearl barley
1 litre good quality chicken stock
200g chopped curly kale
3 tbsp crème fraîche
Juice 1 lemon
Finely chopped fresh parsley (optional)

Method

Heat a glug of oil in a large, deep frying pan and add the leeks. Fry for 3-4 minutes, then add the garlic, half the bacon lardons and the pearl barley. Gently fry for a further 2-3 minutes, then slowly start to add the chicken stock.
As the pearl barley absorbs the stock, keep slowly adding more. When three quarters of the stock has been added (this will take 15-20 minutes), pour in the remaining stock, then gently simmer until the barley is cooked (another 10-15 minutes).
Meanwhile, in a small frying pan, heat a little oil and the remaining lardons, fry until crisp, then set aside. Stir the kale into the barley in batches and simmer for a few minutes.
Season to taste, stir in the crème fraîche and lemon juice, then serve sprinkled with parsley if you wish.

Method

Heat a glug of oil in a large, deep frying pan and add the leeks. Fry for 3-4 minutes, then add the garlic, half the bacon lardons and the pearl barley. Gently fry for a further 2-3 minutes, then slowly start to add the chicken stock.
As the pearl barley absorbs the stock, keep slowly adding more. When three quarters of the stock has been added (this will take 15-20 minutes), pour in the remaining stock, then gently simmer until the barley is cooked (another 10-15 minutes).
Meanwhile, in a small frying pan, heat a little oil and the remaining lardons, fry until crisp, then set aside. Stir the kale into the barley in batches and simmer for a few minutes.
Season to taste, stir in the crème fraîche and lemon juice, then serve sprinkled with parsley if you wish.

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