Barley with Collards and Raisins

Barley with collard greens and raisins

This was a side dish that I threw together last night.  My husband had just been at a big martial-arts practice and I knew that he would be craving carbohydrates.  I also had some collard greens that had been hanging around too long and needed to be used up.  I decided that they could be easily combined and I was right.  The key to this dish is the onions, believe it or not.  Cooking them over a low-ish heat for a good while really helps to bring out their flavor.

Barley with Collards and Raisins (serves 4; approx. $1.29/serving)

1 cup hulled barley

3 cups water

1 bunch collard greens, shredded

2 onions, thinly sliced

2 tablespoons olive oil

1 1/2 cups raisins, plumped

Equipment:

  • Medium saucepan with glass lid
  • Saute pan
  1. Bring the water to a boil in the saucepan.
  2. Add the barley, cover and reduce heat.  Simmer until all of the liquid is absorbed.
  3. Meanwhile, heat the oil over low to medium-low heat.
  4. Add the onions and cook until deep golden.
  5. Add the collards and let them wilt slowly.
  6. Drain the raisins and add them to the pan.
  7. Combine the barley and the collard mixture in the serving bowl and serve.

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