Guest Post: Peachy Kale & Barley from Nicole Wood & 6 Kale Fun Facts via HuffPo

I'm an avowed kale fanatic.  There was a good month-long period last fall where I'm fairly certain I ate my weight in kale chips.  But I understand that kale is not for everyone, and that last week many of you may have been thinking, "Ugh, kale, what am I going to do with ALL of this?!"  Well should you still have kale left over and it's still in good shape, I dare you not to drool over this recipe from Crop Share member, Nicole Wood.  So drool away and then check out 6 fun facts on kale from the HuffPo (I'm clearly too cool to use the publication's full name)...

Peachy Kale & Barley via Nicole Wood

1 bag Trader Joe’s 10 minute barley or other quick barley

2 cans of premade stock/broth or bouillon to make 2 ½ cups of stock

3 cloves garlic finely chopped

1 small or ½ medium onion chopped

1 lb kale bunch roughly chopped

1 T olive oil

1 T toasted sesame seed oil

½ cup diced peaches (room temperature)

Cook barley according to sauté instructions on bag with stock not water. I used half a bag.

While that is cooking (approx. 10 minutes) sauté your onions in the olive and sesame oil until they start to look clear on medium/high heat. Reduce heat to medium and add 1 cup of stock and garlic. Cook for 2 minutes but don’t let garlic brown. Add rinsed kale, toss to coat kale with mixture and cover. Cook on medium heat for 10 minutes or until kale is soft.

Mix kale and barley in large mixing bowl and add fruit to garnish. Salt and pepper to taste.

**If you have kids, pull some of the barley out before mixing with the kale and give to them as a pasta/grain.

While you let that kale saute for 10 minutes, get your education on with this article...

Click here to view a HuffPo article on 6 Things You Don't Know About Kale...