Eating local vegetables in season is healthy, and so easy to do in the summer with fabulous fruits and so many familiar easy to like vegetable choices. But in autumn, at least for me it requires more determination. Brussels sprouts? Really? Yes, autumn vegetables can be both inspiring and nurturing too! Brussels sprouts are beautiful now, and kale…makes me think to try something new with the beautiful vegetables I bought at the farmers market this morning.
- 3/4 c hulled barley
- 18 small brussels sprouts, sliced
- 1 leek, chopped
- 1 bunch lacinato kale (about 4 packed cups)
- 10 oz fresh or frozen edamame
- 2-3T ginger root, minced
- 1-2 teaspoons thyme
- dash or two of apple cider vinegar
- 1/2-1 lemon, juice and pulp
- black pepper to taste
- Chopped pistachios garnish
Rinse then soak barley for 4-8 hrs. Drain and rinse, cover with 4 cups fresh water, bring to a boil, then simmer covered for about 45 minutes until soft yet still slightly chewy. Drain, rinse with cool water to cease cooking, drain and set aside. Saute chopped leek in 2-3 T olive oil over medium heat for 2 minutes, then add minced ginger, thyme, sliced brussels sprouts, well washed edamame and apple cider vinegar. Remove lower half of center veins of kale, then slice leaves into thin ribbons. Continue to cook brussels sprouts while stirring, adding chopped kale after 3-4 minutes; cook until brussels sprouts are bright green and tender but not mushy, about 5-7 minutes in total of which the last 1-2 are with lid on to steam. Never overcook brussels sprouts and kale! Remove from heat, mix with cooked barley, and toss with juice and pulp from freshly squeezed lemon. Serve warm or cold, dressed with a drizzle of olive oil and pistachio nut garnish. I might try adding some feta cheese when I serve the leftovers?