Barley and Kale Topped With Egg

This dish is super hearty and very flavorful. Have it as a main course, with an added salad and corn bread for a serious culinary treat. I like to use whatever cooking greens are coming in; arugula adds a nice depth when added to the kale. Some added bacon grease is always welcome as well. You can substitute chicken broth for the water for added nutrients; I like to use water to let the bacon flavor shine through, otherwise the bacon can get a little muddled in with the chicken broth.

• Ready In: 1 hr 30 mins
• Serves: 5

Ingredients

• 6  slices bacon
• 1  medium onion, diced
• 6  ounces  sliced mushrooms
• 2  garlic cloves, minced
• 1  cup pearl barley, rinsed
• 3  cups water
•  salt and pepper
• 1  bunch kale, slightly chopped
• 1  tablespoon fresh lemon juice
• 5  eggs
• 1⁄3 cup  fresh parmesan cheese

Directions

1. Fry bacon in a 3qt sauce pan, remove and crumble into a bowl when cooked thorugh and crumbly.
2. In the same pan that you cooked the bacon, cook the onions, mushrooms and minced garlic in the bacon grease until soft, 5-10 minutes. Remove and add to the bowl with the crumbly bacon. Set aside in the refrigerator for later.
3. In the same pan, add the barley and toast for approximately 1 minute.
4. Add the water and bring to a simmer, stirring occasionally.
5. Cook barley until soft, 45-60 minutes.
6. Turn the stove top off, but do not remove from heat. Add salt and pepper to taste.
7. Stir in the bacon and onion mixture, then add the kale and lemon juice.
8. While the kale is slightly wilting, fry up the eggs in a 12 inch skillet.
9. Serve each portion of the barley and kale, topping with fresh parmesan cheese and a fried egg on each.