Barley with collard greens and leeks recipe


  • Yield: 2 Servings


  • 1 cup collard greens, sliced thin
  • ¼ cup vegetable broth
  • ½ cup leeks, sliced
  • 2 cloves garlic, minced
  • 1 cup fresh tomatoes, chopped
  • ¾ cup mushrooms, sliced; reserve a few slices for garnish
  • ½ cup red bell peppers, sliced
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon dried oregano
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups barley, cooked
How to Make It
  1. Place the collard greens in a steamer and steam over boiling water for 20 minutes.
  2. Heat the vegetable broth in a skillet over medium heat and sauté the leeks and garlic for about 3 minutes until tender.
  3. Add the tomatoes, mushrooms, bell pepper, parsley, oregano, salt, and black pepper and sauté for about 10 minutes, stirring frequently.
  4. Add the steamed collard greens and sauté for an additional 5 minutes.
  5. Garnish with sliced mushrooms and serve with cooked barley.

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