BARLEY WITH BRUSSELS SPROUTS LEAVES

Ingredients

• ​10 Brussels sprouts
• 4 slices bacon, diced
• 1 cup pot barley
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup diced onion or shallots
• 3 cups chicken broth
• 1 tsp sage, crumbled
• 1/4 tsp freshly ground pepper
• 1 tbsp salted butter

Directions

1. Cut off ends of Brussels sprouts; discard ends. Separate Brussels sprouts into leaves; discard cores. There should be about 2 cups leaves; set aside.
2. Add bacon to a large saucepan over medium heat; cook, uncovered, stirring occasionally, until browned. Remove from heat.
3. Remove bacon with a slotted spoon. Drain bacon on paper towels; set aside. Drain off all but 2 tbsp fat from saucepan.
4. Return saucepan to medium heat. Add barley, carrot, celery and onion; sauté until vegetables are softened, about 5 minutes.
5. Return bacon to saucepan. Add broth, sage and pepper; stir to combine. Bring to a boil.
6. Reduce heat and simmer, covered, stirring occasionally, until barley is tender and most of liquid is absorbed, about 50 - 60 minutes. Remove from heat.
7. Uncover and add Brussels sprouts leaves and butter; stir to combine. Serve immediately.