Categories: Stew

Ingredients

• • 1 tablespoon olive oil, divided
• • 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
• • 1 8-ounce container sliced crimini (baby bella) mushrooms
• • 2 garlic cloves, pressed
• • 2 1/4 teaspoons minced fresh rosemary
• • 1 14.5-ounce can diced tomatoes in juice
• • 1 cup pearl barley
• • 4 cups (or more) vegetable broth
• • 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Directions

1. Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

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