4 1/2 cups vegetable stock or water
2 tablespoons unsalted butter or extra-virgin olive oil
1 cup pearl barley, rinsed
8 to 10 small radishes
1 bunch Swiss chard, stemmed and torn into large pieces
1 preserved lemon, seeded and thinly sliced
Sea salt
Small handful fresh dill, coarsely chopped
8 large fresh mint leaves, coarsely chopped or torn
Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the butter in another medium saucepan over low heat. Add the barley and stir to coat, toasting it lightly in the butter. Add 2 cups of the stock and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 5 minutes.
Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the barley is tender, about 45 minutes. Add the chard and stir until wilted, about 5 minutes. Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are.
Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.
Recipe Notes
- Alternative Greens: A mix of chard and sorrel is delicious. And spinach or, later in the summer, beet greens (both are closely related to chard) work beautifully. Buy mature spinach rather than baby leaves, which reduce down to nothing.
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Reprinted with permission from Feast by Sarah Copeland, copyright © 2013. Published by Chronicle Books.