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Barley, Kale, and Kidney Bean Stew


  • 1 ½ tablespoons olive oil
  • 2 cups sliced onions
  • 3 garlic cloves minced
  • 1 cup pearled or hulled barley
  • 2 teaspoons chopped fresh sage or 1 teaspoon dried sage
  • ½ teaspoon salt, or to taste
  • 10 cups water or stock
  • 1 large potato, peeled and chopped into 1 inch cubes
  • 2 cups turnips, cut into ½ inch rounds or cubed if they are large
  • 1 bunch kale
  • 1 ¼ cups cooked and rinsed kidney beans
  • 2 tablespoons fresh lemon juice
  • Fresh ground black pepper
  • 1/3 cup Parmesan cheese
  • Olive oil


In a large saucepan, heat the olive oil over medium heat, and add the onions. Cook the onions for 5 to 6 minutes, stirring occasionally, then add the garlic, barley, sage, ½ teaspoon salt, and 7 cups water or stock. Cover the pan, bring the stew to a boil, then turn the heat to low. Let the stew simmer for 25 minutes, then add the potato, turnips, and 2 cups more water or stock. Cover the pan again, and let the stew simmer for 10 minutes more

Cut the steam and inner stalk from the kale. Coarsely chop the leaves (there should be about 6 cups), and add them to the stew with 1 cup water or stock. Simmer for 10 minutes more, adding more water or stock if the stew becomes dry.

Add the kidney beans, stir well, then add the lemon juice. The stew should be similar to a pilaf, but slightly less dry. Taste the stew, and add salt and pepper, keeping in mind that you’ll also be adding Parmesan cheese. Ladle the stew into bowls, sprinkle the Parmesan over, then dribble a teaspoon of olive oil over each bowl. Serve the stew hot.

Submitted by Lorraine Glazar, Tucson CSA, From Vegetarian Planet by Didi Emmons.