Barley And Kale Topped With Egg

1. 1

   Fry bacon in a 3qt sauce pan, remove and crumble into a bowl when cooked thorugh and crumbly.

2. 2

   In the same pan that you cooked the bacon, cook the onions, mushrooms and minced garlic in the bacon grease until soft, 5-10 minutes. Remove and add to the bowl with the crumbly bacon. Set aside in the refrigerator for later.

3. 3

   In the same pan, add the barley and toast for approximately 1 minute.

4. 4

   Add the water and bring to a simmer, stirring occasionally.

5. 5

   Cook barley until soft, 45-60 minutes.

6. 6

   Turn the stove top off, but do not remove from heat. Add salt and pepper to taste.

7. 7

   Stir in the bacon and onion mixture, then add the kale and lemon juice.

8. 8

   While the kale is slightly wilting, fry up the eggs in a 12 inch skillet.

9. 9

   Serve each portion of the barley and kale, topping with fresh parmesan cheese and a fried egg on each.

* Per serving · 4 servings · Values may vary.

No additional tips available.