Kale Speltotto with Parmesan Cheese

Ingredients

• --Chef Gina Lopez, Bridgeway Corporate Chef
• 1 quart vegetable or chicken stock
• 4 tablespoon of butter
• 2 tablespoon of olive oil
• 1 onion finely chopped
• 1 garlic clove finely chopped
• A few sprigs of thyme leaves chopped
• 3 medium leeks trimmed and chopped
• 5 oz of Kale
• 5 oz of Sorrel or other greens
• 10 oz of barley
• ½ cup of white wine
• 2 oz of parmesan cheese
• Sea salt and pepper to taste

Instructions

1. Bring stock to a simmer keep warm
2. Heat half of the butter and sauté onion, garlic, and thyme. Sweat for 10 minutes
3. Stir the barley into the onion mixture wait two minutes add wine
4. Start adding stock ¼ cup at a time stirring and letting it absorb until you add more. It should take about 35 to 45 minutes for the barley to cook.
5. Sweat the leeks in the remaining butter in a frying pan and the greens and wilt with a little water for 3 to 4 minutes.
6. Remove barley from heat and stir in leeks mixture, cheese, and salt and pepper.
7. Serve with extra cheese on top, pepper, and a drizzle of oil.