1 onion, chopped
Salt and pepper
3 tablespoons flour
½ bunch swiss chard, stems and
leaves chopped and separated
1 cup pearl barley, rinsed
5 ounces baby spinach
½ bunch escarole, chopped
¼ bunch parsley, chopped
1. In a dutch oven, heat the oil
over medium-high heat. Add the
celery and onion and cook, stirring
occasionally, until softened, about
5 minutes; season with salt and
pepper. Add the flour and cook,
stirring often, for 5 minutes. Add the
swiss chard stems and cook for
1 minute. Stir in the barley and
6 cups water and bring to a boil.
Lower the heat, cover and simmer
until the barley is just tender, about
2. Working in batches, add the
spinach, escarole, parsley and swiss
chard leaves, stirring the greens
until wilted between each addition.
Season with salt and pepper.
THE STEW SCORE
This stick-to-your-ribs stew is a
hearty source of fiber and a great
way to get in your greens.