A wonderful way to enjoy your fresh spring greens
1 1/2 cups chicken or vegetable broth
1/2 cup pearl barley
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
3 cloves garlic, slivered
10 cups loosely packed torn mixed greens, such as spinach, Swiss chard, kale, tatsoi, mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Bring broth to a boil in a medium saucepan over high heat. Add barley and return to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until tender.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add scallions and garlic and cook, stirring frequently, for 3 minutes, or until scallions are wilted.
3. Add the greens, salt, and pepper. Cook, stirring, for 3 minutes, or until just wilted.
4. Fluff the barley with a fork and stir into the greens.