Ingredients:

  • 1 cup barley, rinsed
  • 4 cups vegetable broth or water
  • 2 medium carrots, diced
  • 2 medium parsnips, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup kale or other leafy greens, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ¼ teaspoon saffron (optional)

Instructions:

  1. Rinse the barley under cold running water in a fine-mesh sieve until the water runs clear.
  2. In a large pot over medium heat, add the olive oil. Once heated, add the diced onion and sauté for about 3-4 minutes until softened and translucent.
  3. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  4. Stir in the diced carrots and parsnips. Cook for 5-7 minutes, stirring occasionally until they begin to soften.
  5. Add the rinsed barley to the pot, followed by the broth (or water), salt, pepper, thyme, and parsley. If using saffron, add it now as well. Stir well to combine.
  6. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 45 minutes, stirring occasionally.
  7. In the final 5 minutes of cooking, stir in the chopped kale. Cook until wilted, then taste and adjust seasoning as needed.
  8. Ladle the pottage into bowls while hot. Optionally, drizzle with a little olive oil or sprinkle with fresh herbs before serving.