Barley and Kale Topped With Egg

READY IN: 1hr 30mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Fry bacon in a 3qt sauce pan, remove and crumble into a bowl when cooked thorugh and crumbly.
  • 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.
  • In the same pan, add the barley and toast for approximately 1 minute.
  • Add the water and bring to a simmer, stirring occasionally.
  • Cook barley until soft, 45-60 minutes.
  • Turn the stove top off, but do not remove from heat. Add salt and pepper to taste.
  • Stir in the bacon and onion mixture, then add the kale and lemon juice.
  • While the kale is slightly wilting, fry up the eggs in a 12 inch skillet.
  • Serve each portion of the barley and kale, topping with fresh parmesan cheese and a fried egg on each.
Advertisement