Servings:3 | Calories:588 | Total Fat:23g | Chol:35mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
Sat Fat 9g
Total Carb 73g
39% Pearled barley
33% Others combined
14% Extra-virgin olive oil
12% Parmigiano-Reggiano cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
5 cups low-sodium vegetable or chicken stock 2 tablespoons extra-virgin olive oil 1 medium onion, cut into 1/4 inch dice 1/4 teaspoon thyme 1/2 cup white wine (optional) 1 cup pearled barley (7 ounces) 1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet) 3 cups chopped escarole 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving 2 tablespoons unsalted butter, softened
Directions : View recipe directions on smittenkitchen.com