Dining and Cooking
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Skillet Collards and Winter Squash

Barley water is used to make nutritious beverages in many cuisines. I discovered that it can be useful as a sort of sauce when I used the water I’d drained from my purple barley to moisten a pan of vegetables. The barley water added rich flavor and texture to the already delicious vegetables.

Ingredients

  • 1 cup barley (regular or purple)
  • 1 quart water
  • Salt to taste
  • 2 tablespoons extra virgin olive oil
  • 2 pounds butternut squash, peeled and diced
  • 1 generous bunch collard greens (about 1 pound), stemmed, washed thoroughly in 2 changes of water and sliced crosswise in ribbons
  • 2 garlic cloves, minced
  • Freshly ground pepper
  • 2 teaspoons slivered fresh sage
  • Lemon juice to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      352 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 14 grams dietary fiber; 6 grams sugars; 10 grams protein; 668 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.
  2. Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley.
  • Advance preparation: You can cook and drain the barley a day ahead. Keep the barley and the barley water separate in the refrigerator.

1 hour 30 minutes

Dining and Cooking