In a skillet, sauté the shallots and green onion in 2 Tb of the olive oil over medium high heat for about five minutes until they soften. Add the sausage and continue to sauté for about six more minutes until the sausage starts to brown. Add the bell pepper and garlic, and sauté for another four minutes or so.
Barley with Sausage and Greens
(Serves 4)
- 3 cups cooked barley
- 1 lb sausage of your choice, cut lengthwise and then into bite sized pieces. (I used a German sausage but it would also be nice with andouille or bockwurst or kielbasa).
- ½ cup chopped shallots
- ½ cup sliced green onion
- 1 cup bell peppers, cut into thin 1-inch strips
- 8 oz mushrooms, sliced
- Juice of 1 lemon
- 4-6 cloves garlic, sliced
- 2 cups collards, kale or spinach, coarsely chopped
- 1 ½ cups chicken bouillon
- 4 Tb olive oil, divided
- 1 Tb red pepper flakes
- Salt and pepper to taste
In a separate small skillet, sauté the mushrooms in the remaining 2 Tb of olive oil over high heat for about 10 minutes until they are golden brown. Add the lemon juice and some salt and pepper.
In the first, larger skillet, add the barley and the chicken bouillon and cook for about three minutes, stirring occasionally. Add the sauteed mushrooms, the red pepper flakes, and salt and pepper to taste. Remove from heat and serve.
