Sautéed kale with black barley, garlic, truffle butter

Recipe by Pistachio Dining at Torrens

• 200g mixed selection of kale or cabbage
• 100g black barley
• 1 Onion diced
• 3 Cloves garlic
• Truffle butter (leftovers from the above recipe)

Method

Bring a large pot of water to the boil and place barley in to cook for around 20 minutes or until soft

While barley is cooking clean the kale and roughly chop to make it easier to cook

In a large sauté pan cook onion, garlic until soft

Once soft add cleaned kale and sauté over moderate heat until the kale starts to break down

Season

Strain the barley when it’s cooked and add to kale mix season again and mix well

Just before serving fold through the truffle butter and place into a side dish

Would be a great side dish for the Boxgum Pork

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