Spring greens, barley and chicken broth
Photograph: Emma Jervis
- Serves: 4
- 150g pearl barley
- 1 litre of chicken stock
- 2 medium leeks, finely sliced
- ¼ Savoy cabbage, shredded
- 1 bunch of spring greens, shredded
- Any leftover cooked chicken (optional)
- Ground black pepper
This broth is ideal made in advance, and will make a complete meal along with good bread and cheese and a bowl of leaves.
1 Put the pearl barley in a large pan, cover with cold water, bring to the boil and simmer for about 30 minutes. Drain. Return to the pan, add the chicken stock and bring back to a simmer.
2 After about 20 minutes, test the barley – if it’s cooked to your liking, move on to step 3. If it seems a bit nutty, simmer a little longer.
3 Add the cabbage and greens and let them simmer for just a couple of minutes, until just tender. Add the leeks and cook for another two minutes, until they are just tender.
4 If you have some cooked chicken, add it right at the end, when the heat is turned off, season to taste and serve.