Ingredients for Kale pesto sauce:
½ bunch kale, washed and chopped – big stems removed
½ bunch kale, washed and chopped – big stems removed
2 garlic cloves
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
¼ cup white wine
2 tablespoons butter
¼ cup flour
2 tablespoons milk
Ingredients for Roasted Tomatoes:
10-12 cherry or grape tomatoes
Drizzle of extra virgin olive oil
Salt and pepper to taste
Ingredients for Barley:
¾ cup barley
1 and ½ cup water
Ingredients for kale salad:
½ bunch kale, washed and chopped – big stems removed
½ cup grated parmesan cheese
Cook Barley:
In large pot boil the water and barley. Cover and simmer for 35 minutes.
Roast Tomatoes:
In an oven safe dish drizzle tomatoes with olive oil, salt, and pepper. Roast them on 275 for about 35 minutes.
To make the pesto cream sauce:
Chop the garlic in the food processor.
Steam kale in large pot with ½ cup water. On medium, cover, and stir occasionally
For about 4 minutes. Drain and add to food processor.
Add lemon juice and pulse. Add olive oil and pulse until smooth. Add white wine and pulse a few more times.
In a skillet on low melt butter. Stir in the flour for two minutes. Add milk and stir for one minute. Add half of the kale pesto sauce and cook on low for 7 minutes- stirring constantly. Mix the sauce into the barley
Steam the rest of the kale and drain.
To assemble the salad:
Lay a bed of the steamed kale then the barley and pesto cream sauce. Top with tomatoes and grated parmesan cheese. Serve and enjoy!
2 comments:
What do you do with the other half of the kale pesto sauce? Can you save it for later?
Yes you can just save it for later and add to any pasta, grain, sandwich, fish, or chicken.
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