Ingredients:

For Beans:
2 whole cloves garlic
1/2 medium onion
2 bay leaves
3/4 cup dried cannelloni beans or other small white bean
water

For Sauteed Kale:
3 bunches kale
3 cloves garlic finely chopped
2 Tbs extra virgin olive oil
1/2-1 tsp salt
1/2 cup broth

For Barley:
3 cups salted chicken or vegetable broth
1 cup dried barley

Directions:

For Beans:
Soak beans in 3 cups water for at least 4 hours. Drain. Put beans in pot with 4 cups water, 1/ 2 onion, 2 cloves of garlic and 2 bay leaves.

Cook over medium heat until beans are fully cooked. (Canned beans can also be used) Drain beans. Discard onion, garlic and bay leaves.

For Barley:
While beans are cooking, bring 3 cups broth to boil. Add barley. Cook for about 20 minutes over medium heat. Cooked barley is the the consistency of risotto - al dente. If liquid evaporates before barley is done, add water or more broth. Set aside.

For Kale:
Wash kale. Cut out stiff middle stems and discard(or add to your compost).Break up kale into 2 - 3 inch pieces. It will seem like a lot, but it will cook down to 1/3 of its volume.

In large saute pan, add garlic, olive oil and salt. Do not heat pan before adding garlic or garlic will burn. Saute for 3 minutes over very low heat. Garlic should not brown.

Add Kale to pan and 1/2 cup broth. Continue to saute until kale is soft. Kale remains slightly chewy when cooked.

Add white beans. Saute gently for 3 minutes.

Remove from heat. Stir in cooked barley.

Serve hot. Serves 6 - 8 as a side dish with roasted chicken or lamb. Serves 4 as a main course.