BARLEY WITH BRUSSELS SPROUTS LEAVES

You don’t need to eat Brussels sprouts whole! Use the leaves to lighten up this barley side dish.

Yield: Serves 5.

BARLEY WITH BRUSSELS SPROUTS LEAVES

Ingredients

  • ​10 Brussels sprouts
  • 4 slices bacon, diced
  • 1 cup pot barley
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup diced onion or shallots
  • 3 cups chicken broth
  • 1 tsp sage, crumbled
  • 1/4 tsp freshly ground pepper
  • 1 tbsp salted butter

Directions

  1. Cut off ends of Brussels sprouts; discard ends. Separate Brussels sprouts into leaves; discard cores. There should be about 2 cups leaves; set aside.
  2. Add bacon to a large saucepan over medium heat; cook, uncovered, stirring occasionally, until browned. Remove from heat.
  3. Remove bacon with a slotted spoon. Drain bacon on paper towels; set aside. Drain off all but 2 tbsp fat from saucepan.
  4. Return saucepan to medium heat. Add barley, carrot, celery and onion; sauté until vegetables are softened, about 5 minutes.
  5. Return bacon to saucepan. Add broth, sage and pepper; stir to combine. Bring to a boil.
  6. Reduce heat and simmer, covered, stirring occasionally, until barley is tender and most of liquid is absorbed, about 50 - 60 minutes. Remove from heat.
  7. Uncover and add Brussels sprouts leaves and butter; stir to combine. Serve immediately.
Nutritional analysis per serving:

289 calories, 10.9 g fat, 11.9 g protein, 38 g carbohydrate, 8.3 g fibre, 1252 mg sodium