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Heat the olive oil in a medium saucepan and cook the onion and carrot gently for about 6 minutes. Add the pancetta and continue to cook for a further 4 minutes.
Add the garlic, rosemary and chilli flakes and cook for just a minute, then add the vegetable stock and the pearl barley. Simmer gently, covered, for 45 minutes until the pearl barley is tender.
Stir in the kale and let it wilt down, then continue to cook for 5 minutes. Ladle into bowl and top with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano.
For a Spanish flavour, try swapping the pancetta for diced chorizo.
Typical values per serving when made using specific products in recipe
Energy | 1,497kJ/ 358kcals |
|---|---|
Fat | 19.5g |
Saturated Fat | 5.8g |
Carbohydrates | 31.9g |
Sugars | 7.9g |
Fibre | 9.3g |
Protein | 13.7g |
Salt | 0.9g |
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