Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Rinse the barley groats in a sieve. Slice the mushrooms, tear the oyster mushrooms into smaller pieces, and cut the leek into thin rounds. Chop the garlic and slice the kale into strips. Strip the thyme leaves from the stems. Finely zest the lemon and squeeze out the juice.
Sear the mushrooms
Heat 10 ml of the olive oil in a wide pan over medium-high heat. Sear the mushrooms in two batches so they are not crowded: cook each batch for about 3 minutes without stirring, then stir for another 2 minutes, until browned and the liquid has evaporated. Season with 2 g of salt and set the mushrooms aside.
Briefly sauté the base
Heat the remaining 10 ml of oil in a heavy-bottomed pot. Add the leek and cook for 4 minutes, stirring occasionally, until softened but not beginning to brown. Stir in the garlic, thyme leaves, and barley groats; cook for another 2 minutes. Pour in the wine and simmer for 2 minutes to mellow its sharp aroma.
Cook the barley with the kale
Pour in the hot water, add the remaining 4 g of salt, and bring to a gentle boil. Cook uncovered over low to medium heat for 25 minutes, stirring every 3–4 minutes. Once the barley starts to soften, stir in the kale and cook for another 8–10 minutes. The barley should be tender but still firm to the bite; if the liquid evaporates sooner, add 50 ml of hot water.
Finish and season
Return the seared mushrooms to the pot. Remove it from the heat and stir in the butter, Parmesan, lemon zest, 15 ml of lemon juice, and black pepper. Taste and adjust the acidity with the remaining lemon juice if needed. Let stand for 2 minutes, then serve hot.
