Kale Mushroom Casserole with Pearl Barley

Updated at: Wed, 16 Aug 2023 23:56:36 GMT

Step 1

In a large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium high heat until it slicks across the pan. Add the sliced mushrooms and pinch of kosher salt and cook for 5-7 minutes, stirring occasionally until browned and the fungi have given up some of their liquid. Add the garlic and thyme, cook and stir for one minute. Transfer the mushrooms to a medium bowl and set aside.

Step 2

Rinse the kale to remove any grit, but don't dry it. Remove the tough center rib, then slice the kale into thin ribbons. Set aside.

Step 3

In the same skillet, heat the remainder of the olive oil until hot. Add the onions and sauté for 3-5 minutes until tender and slightly translucent. Remove the skillet from the heat and add the kale (leaves still wet with water from rinsing). Cover with a tight fitting lid and let them sit for 2-3 minutes off the heat until the kale green wilt from the residual heat from the onions and skillet.

Step 4

Transfer the kale and onions to the bowl with the mushrooms. Add the barley and toss to combine. Set aside.

Step 5

Add the butter to the same skillet and heat over medium high heat until the butter is melted.

Step 6

Sprinkle the flour, salt, pepper and nutmeg into the butter and stir with a wooden spoon until there's no bits of dry flour or spices in the skillet. Cook, stirring constantly for one minute to cook off the flour taste.

Step 7

Slowly add the broth, stirring after each addition until the sauce is smooth and bubbling. Remove from heat and stir in the grated cheese. The cheese will melt from the heat of the pan and sauce. Add the vermouth (if using) and stir to combine.

Step 8

Pour the sauce over the barley mixture and toss well to combine. Transfer the barley and vegetables to the prepared baking dish and spread into an even layer.

Step 9

In a mini food chopper, combine the bread, butter, parsley and parmesan. Pulse several times until finely chopped and well combined.

Step 10

Preheat the oven to 375°.

Step 11

Sprinkle the herbed breadcrumb topping over the barley casserole and bake for 18-20 minutes or until the topping is light brown and the casserole is bubbling.

Step 12

For a darker, crunchier topping, set the oven to "broil" and cook for 1-2 minutes. Don't walk away from the oven while it's broiling as it goes quickly. Serve hot!

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