If you like kale, you’ll love this earthy dish. If you don’t like kale, just try it! It really doesn’t taste like you’re eating straight kale… plus the cheese helps! From Deborah Madison’s Vegetarian Cooking for Everyone.

Ingredients:

2/3 cup pearl barley, rinsed
Salt and freshly milled pepper
1 large bunch kale, about 1 1/4 pounds stems entirely removed
2 tbsp butter
3 tbsp flour
1 1/2 cups milk or basic vegetable stock
1/4 tsp allspice
1/8 tsp grated nutmeg
1/2 cup grated Gruyere

Note: We doubled this recipe

Add the barley to boiling water with 1/2 tsp salt and simmer uncovered until tender, about 30 minutes
Drain and set aside
Meanwhile, cook the kale in a skillet of boiling salted water until tender, 6 to 10 minutes
Drain then puree with 1/4 cup of the cooking water until smooth
Preheat the oven to 375F
Melt butter in a small saucepan, whisk in the flour, then add the milk or stock
Cook, whisking constantly over medium heat, until thick
Add the allspice, nutmeg, salt and pepper
Combine all of the ingredients in a bowl
Transfer to a lightly buttered baking dish or individual ramekins
Bake until lightly browned on top, about 30 minutes