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Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 medium carrots, diced
77g Cooks’ Ingredients Diced Pancetta
2 garlic cloves, finely chopped
1 sprig fresh rosemary, leaves finely chopped
1 pinch chilli flakes
1.2 L vegetable stock
100g pearl barley
250g essential Waitrose Kale, finely chopped
extra virgin olive oil, to serve
finely grated Parmigiano Reggiano, to serve
Method
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.
Cook’s tip
For a Spanish flavour, try swapping the pancetta for diced chorizo.
Nutritional
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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