(vegetarian)
hands-on-time: 30 minutes
serves 4
2 tablespoons olive oil
1 large onion, finely chopped
salt and pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes, drained
1 cup dry white wine
8 cups torn mustard green leaves (from 1 small bunch) or spinach
2 ounces Taleggio or Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2 ounces)
> Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until tender, 6-8 minutes
>Add the barley, tomatoes, wine, and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12-15 minutes.
>Add the greens, Taleggio, and 1/4 cup of the Parmesan and cook, stirring occasionally, until the greens are tender, 3-4 minutes. Divide among bowls and sprinkle with the remaining 1/4 cup of Parmesan.
