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    Kalette, barley and sausage stew with saffron yogurt

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    Kalette, barley and sausage stew with saffron yogurt

    • Preparation time: 10 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 10 minutes

    Serves: 4-6


    2 tbsp extra virgin olive oil, plus extra for drizzling
    1 onion, finely chopped
    3 garlic cloves, crushed
    6 pork sausages, cut into bite-sized pieces
    60g pearl barley
    400g can chickpeas, drained and rinsed
    1 litre fresh chicken stock
    ½ tsp sweet smoked paprika
    220g kalettes *
    large pinch saffron threads
    5 tbsp Greek yogurt
    ½ x 25g pack flat leaf parsley, leaves picked

    * Available in selected stores


    1. Put the oil in a large pan over a low-medium heat. Once hot, add the onion and garlic; sauté for 8 minutes until soft and translucent. Add the sausages and cook for 7-8 minutes, until browned. Add the barley, chickpeas, stock, 300ml water and the smoked paprika, then bring to the boil. Reduce the heat and simmer for 35-40 minutes, until the barley is tender. Add the kalettes, cover and cook for 3-4 minutes until soft; season.

    2. Meanwhile, put the saffron in a bowl with 1 tsp just-boiled water. Leave to infuse for 1 minute, then stir into the yogurt. Serve the stew in bowls with dollops of the saffron yogurt, a drizzle of oil, some freshly ground pepper and a scattering of parsley.

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    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue


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