Name: Barley Porridge with Spring Onions, Kale, and Sausage
Yield: Serves 4
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 4 to 8 large raw breakfast sausages or your favorite sausage; 1 cup/240 ml white wine; 12 cups/2.8 l water; ½ onion, finely diced; 1½ tbsp chopped fresh savory; 2 tbsp extra-virgin olive oil; 2 tbsp unsalted butter 4 eggs; 4 to 6 tbsp/60 to 90 ml maple syrup; 1 pinch chile flakes; 2 garlic cloves 1 bay leaf; 1 tbsp extra-virgin olive oil; ½ onion, rough chopped; 1 spring onion, green tops only; ¼ cup/25 g grated Parmesan; 2 carrots, cut into 1-in/2.5 cm chunks; 1 garlic clove, minced; 1¾ tsp kosher salt; 2 spring onions, thinly sliced, white and light green parts only; ½ tsp kosher salt; 1 cup/200 g barley; 1 carrot, finely diced; 4 cups/145 g chopped kale

Preparation info

Serves
4

Difficulty
Complex

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

The first time I made this dish, my husband and I were in Big Sur early in our marriage, so this holds a special place in my heart. Obviously this is a breakfast book, but I must confess I’ve eaten this for dinner plenty of times and it’s incredibly satisfying. If you can’t find spring onions, use yellow onions. Try shaved Brussels sprouts, collard greens, or sprouting broccoli instead of kale, and bacon or mushrooms instead of sausage. This can also be made with just about any grain, from