Why is kale good for your mental health? Why are there recipes on the MySahana website? Photo and recipe provided by Everyday Bites.
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
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.