Barley and Greens Gumbo

Here is a quick recipe before the weekend starts.

I saw this in a recent issue of Everyday with Rachael Ray magazine. It was in the Dinners for less than 10 dollars section and had lots of dark greens, including swiss chard and spinach, so I knew it would be a quick weeknight meal for us. It has a little bit of flour cooked into the sauteed veggies, which thickens the whole dish and gives it a risotto-like texture.

I changed the recipe quite a bit, because I couldn't find escarole anywhere and had quick cooking barley on hand. It was fast and easy and very filling. Mine turned kinda reddish/pink because I used red chard, but it was still delicious.

My younger brother is here visiting with us for a couple of days and I am grateful it is going to be such a beautiful weekend.

Have a great one everybody!

Barley and Greens Gumbo adapted from Everyday with Rachael Ray Magazine
1 1/2 Tablespoons canola oil
2 ribs celery, finely chopped
1 onion, chopped
1/2 green bell pepper, chopped
salt and pepper
3 Tablespoons flour
1 bunch swiss chard, stems and leaves chopped and separated
2 cups vegetable stock
1 cup quick cooking barley
10 oz baby spinach
1/3 cup chopped fresh Italian parsley

1. In a dutch oven or large pot, heat the oil over medium-high heat. Add the celery, onion, and green pepper and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper.

2. Add the flour and cook, stirring often, about 5 minutes. Add the swiss chard stems and cook for 1 minute. Stir in the barley, vegetable stock and 1 cup water; bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 10-12 minutes.

3. Working in batches, add the swiss chard, spinach and parsley, stirring the greens until wilted between each addition. Season with salt and pepper.