Easy leek and kale pearl barley with crispy lardons
- 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.
- 20g (6.9g saturated)
- 54.5g (3.4g sugars)
- 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)
- 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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