by Stacey Amagrande
1 bunch kale, stems removed, chopped into bite size pieces
1 cup barley, cooked according to package
Zest and juice of 1 lemon
1/4 cup EVOO
Salt and pepper
2 teaspoon honey
Small handful toasted pumpkin seeds (pepitas)
Put prepared kale in a bowl; squeeze half the lemon juice over kale; add salt and pepper; massage kale until it becomes soft and somewhat wilted; In a small bowl, combine the lemon zest, remaining lemon juice and honey in a bowl; Whisk in the EVOO while drizzling it in. Add barley to the kale; then the dressing; stir to combine; Add the pumpkin seeds; Makes 4 side dish servings.
Great add ins: shredded carrot or raw beet; diced tomatoes and Parmesan cheese; Any thin sliced seasonal fruit.