Winter Garden Win! So this year I just didn’t pull out the kale plants in the garden. They looked fine after the frost, and then we had a serious cold snap, yet the kale was set to prevail! So it’s still out there in the middle of winter. It might not be as pretty as it is earlier in the year, BUT, I read that the taste is less bitter and less “kale-y” in the cold – TRUE! I was inspired to USE SOME OF THE MAGIC FROZEN KALE….
So what I made… Hearty, delicious, filled with colour – the dressing was DIVINE.
Barley Kale Tabbouleh
- 4 large kale leaves, tough center stems trimmed away (I used more)
- 1 cup (250mL) of any barley
- 1 teaspoon (5mL) of salt
- A handful of finely chopped parsley
- Leaves from 1 bunch of fresh mint, finely chopped
- 4 green onions, thinly sliced
- 1 pint (500mL) of cherry tomatoes, halved
- 1 large dill pickle, minced
- The zest and juice of 1 lemon
- 2 tablespoons (30mL) of olive oil
- 1 tablespoon (15mL) of honey
- 1 tablespoon (15mL) of your favorite mustard
- ½ teaspoon (2mL) of salt
- ½ teaspoon (2mL) of your favorite hot sauce
- Stack the kale leaves, then roll them up tightly. Slice them as thinly as possible, forming fine threads. Cram into a small saucepan and add ¼ cup (60mL) of water. Cover and cook over high heat until the kale softens, just 2 or 3 minutes. Drain and spread out on a plate to cool.
- Measure the barley into the same saucepan and add 3 cups (750mL) of water and the salt. Bring to a full boil, then reduce the heat to a bare simmer. Cover tightly and continue cooking until the grains swell, absorbing the water and tenderizing, about 30 minutes. (I did mine separately right in my rice cooker)
- Meanwhile, in a large bowl, whisk together the dressing ingredients until emulsified. Throw in the tender barley, the kale, parsley, mint, green onions, tomatoes and pickle. Toss the works together, evenly mixing the flavors, textures and colours. Serve and share!