Barley with Leafy Greens and Fall Squash

Ingredients:

  • 2 Tablespoons olive oil
  • pinch of cinnamon
  • ½ yellow onion, finely diced
  • 1 clove of garlic, minced
  • 1 pound of leafy greens, such as kale or chard, torn into medium pieces
  • 1 pound barley, cooked according to package directions
  • 2 pounds fall squash, such as butternut, diced and cooked*
  • ¼ cup fresh thyme leaves, de-stemmed
  • salt, to taste

Method:

  1. Saute the onion, garlic and cinnamon in the oil until soft. Add the greens and cook until wilted.
  2. Add the rest of the ingredients, cook until heated through.

*Chef’s note: To cook the butternut squash, peel it and remove the seeds. Cut the squash into ½ inch cubes and bake in a 425-degree oven for about 30 minutes, checking periodically to toss the cubes.  The squash is cooked when it can be easily pierced with a fork.

Yield: 8 side portions