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."
photo by WildLightning photo by WildLightning
photo by WildLightning
photo by WildLightning photo by WildLightning
photo by WildLightning photo by WildLightning
Ready In:
1hr 30mins




  • 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.

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I'm a born and raised city girl who moved to a small town, and love it! I now live in Lexington KY, and I am trying to adjust back to the larger town feel. One good thing...more restaurants! I love to cook, and learned from my father, who passed away 4 years ago. He cooked by throwing things together, and it always tasted great. I love to experiment in the kitchen, and am thrilled when my husband calls me a good cook. Really, I just love to do it!
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