Equipment
Ingredients
Barley Water
- 50 g pearl barley, rinsed
- 700 ml water
Vegetables and Aromatics
- 30 ml olive oil
- 1 yellow onion, diced
- 3 garlic, minced
- 400 g butternut squash, peeled and cut into 1.5cm cubes
- 300 g collard greens, tough stems removed, leaves roughly chopped
Seasoning and Finish
- 3 g smoked paprika
- 15 ml apple cider vinegar
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
In a medium saucepan, combine the pearl barley and water. Bring to a boil at 100 degrees Celsius / 212 degrees Fahrenheit, then reduce heat to medium-low and simmer for 25 minutes to extract the starches. Strain the liquid through a fine mesh strainer, reserving 500ml of the barley water. The cooked grains can be reserved for another use.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced yellow onion and saute until softened and translucent, about 5 minutes.
Add the minced garlic and smoked paprika to the pot. Stir constantly for 1 minute to toast the spices until highly fragrant.
Stir in the diced butternut squash and half of the reserved barley water. Bring to a gentle simmer, cover, and cook for 10 minutes.
Gradually fold in the chopped collard greens and pour in the remaining barley water. Cover the pot and braise over medium-low heat for 20 minutes, stirring occasionally, until the greens are entirely tender and the squash is cooked through but still holds its shape.
Remove the pot from the heat. Stir in the apple cider vinegar, kosher salt, and black pepper. Taste the broth and adjust the seasoning if necessary before transferring to a serving dish.
Chef's Notes
- The starch in the homemade barley water acts as a gentle, natural thickener, giving the braising liquid a luxurious, velvety texture that coats the greens and squash perfectly.
- Do not discard the cooked pearl barley grains left over from step one. They make an excellent high-fiber addition to salads, soups, or can be stirred directly into this dish at the very end.
- For an even deeper, nuttier flavor profile, dry-toast the raw pearl barley in a hot pan for 3 to 4 minutes before boiling it with the water.
- The acid from the apple cider vinegar is essential. It balances the sweetness of the butternut squash and cuts through the earthy bitterness of the collard greens.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 2 months — Freeze in portions. The squash may become slightly softer upon thawing.
Reheating: Reheat gently in a saucepan over medium-low heat until warmed through, adding a splash of water if the liquid has completely absorbed.
