Directions Edit

  1. Heat oil in Dutch oven or large heavy saucepan over medium heat.
  2. Add onion and meat, cook until well browned.
  3. Add broth, barley, thyme and salt; bring to boil.
  4. Reduce heat, cover and simmer about one hour or until barley and meat are almost tender.
  5. Add mushrooms and kale or other greens.
  6. Cover and cook 5–10 minutes more, until kale is cooked and meat and barley are tender.

Note: A like amount of chard, spinach, collards or other greens may be substituted for the kale.

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