Looking to get more greens in your diet without sacrificing flavour? This nutrient packed dish is great for a light lunch or a side at dinner. It pairs well with salmon and chicken.
¾ cup dry pearl barley
2 tbsp of chopped pecans
1 tbsp of coconut oil
2 small or 1 large onion, chopped
2 large or 3 small garlic cloves, chopped
5 loosely packed cups of greens: chard, kale, beet greens
¾ cup grated beets
1 tsp of water
3 tsp of vinegar (flavoured one if you’d like)
3 tbsp of diced fresh chives
2 tsp of olive oil
2 tsp of braggs (soya sauce alternative)
½ tsp each of salt & pepper
Add 1.5 cups of water to the barley in a saucepan and bring to a boil. Reduce to simmer immediately after it has started boiling. Keep lid on throughout and cook until no water remains. Remove from heat and allow to cool.
Gently toast pecans on low-med heat for about 4 minutes. Remove from heat and set aside.
Sauté coconut oil, onions and garlic until lightly browned, about 4-6 minutes. Add greens for 3 minute and then beets – sauté for another 2 minutes keeping lid on throughout (it helps steam the greens). You may need to add the 1-2 tsp of water if you find the greens sticking to your pan.
Remove from heat and add barley, vinegar, chives, olive oil, braggs, pecans, salt and pepper. Toss & serve.