Kale Edamame & Barley Salad

beautiful colors and a little local chicken on the side

Usually when I go for a long bike ride like I did today I think of food. Lots of food. Three hours in the saddle and I was ready. Time to fufill my hankeringfor fresh kale. Cost be damned. Still crunchy kale, crispy bell peppers and some buttery edamame all bulked up with barley and quinuoa. Finish this off with an Orange Ginger Dressing and some toasted pistachios and I'm good to go. Spinach or chard is a good substitute for the kale.

I'm in the middle of a chicken test to see how different birds stack up. Today's was a local offering. Expensive and good.

Serves4 and cost more than I wanted because this darn kale is so expensive. About $5.00

You will need a few pans to cook the grains and beans and a big bowl to mix it all up

  • 1 cup barley
  • 1/2 cup quinuoa rinsed until the water runs clean
  • 3 cups chicken or vegetable stock
  • 1 head of kale, picked into small pieces avoiding any tough ribs, cleaned
  • 2 cloves garlic smashed
  • 1/2 red bell pepper, peeled, small dice
  • 6 sprigs parsley rough chopped
  • 1 cup edamame bean simmered in salted water 5/6 minutes

In a pot add 3 cups of stock and bring to a simmer, add barley and simmer for 5 minutes. I do this in a 350 degree oven. You can do it on the stovetop be sure to simmer not boil

Add quinuoa to barley and cook for 15 minutes

Drain off any excess liquid.

In a large wok heat up a few tablespoons of oil. When oil is wavy add the kale then add the garlic and saute for a minute or two until wilted, be sure to season

In a large bowl or in the wok if its big enough add the grain, the diced pepper and the edamame to the kale.

Taste and season

Make the dressing

Orange Ginger Dressing

  • juice of 2 oranges, zest from 1/2 of one
  • juice from 1/2 a lemon
  • 1/4 cup white wine
  • 1 shallot small dice
  • fresh ginger to taste
  • 1/2 cup EVOO
  • 1/2 teaspoon fish sauce
  • 1 teaspoon soy sauce

Reduce the orange, lemon, shallot and white wine by 2/3

Whisk in EVOO

Add rest of seasonings. I keep fresh ginger frozen and grate it frozen with a microplaner. I do not peel it

Taste and adjust. Pour it over the salad. Reserve a little to drizzle aound the plate. Garnish with toasted pistachios. They really make the dish don't be cheap.