Pearled barley with cavolo nero is a first course without butter or cheese, simple, tasty, and genuine. An easy, quick, and inexpensive recipe that can be enjoyed hot or cold; ideal for lunch or dinner and suitable for vegans, vegetarians, and lactose-intolerant people. Barley can be replaced with other grains (millet, spelt, buckwheat) and the seeds with nuts of your choice or omitted.
Wash the pearled barley and boil it following the times indicated on the package.
Clean the cavolo nero by removing the central rib of the leaves, wash it, and chop it roughly.
Heat a non-stick pan, add the extra virgin olive oil and the cavolo nero; cook over medium heat, adding the salt.
When the cavolo nero is almost cooked, add the pumpkin seeds and sunflower seeds if desired, and add the well-cooked barley.
Let everything flavor over high heat for a few minutes, then serve hot or let it cool to eat it cold.
Non-stick pan (about 28 cm)
Italia
| Energy (kcal) | 101.4 |
| Carbohydrates (g) | 22 |
| of which Sugars (g) | 1.08 |
| Fat (g) | 0.58 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 2.62 |
| Fiber (g) | 2.12 |
