- 1 1/2 cups chicken or vegetable broth
- 1/2 cup pearl barley
- 1 tablespoon extra virgin olive oil
- 1 bunch scallions, thinly sliced
- 3 cloves garlic, chopped
- 10 cups loosely packed mixed greens
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Bring the broth to a boil in a medium saucepan over high heat. Add the barley and return to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until tender.
- Meanwhile, heat the oil in a large saucepot or Dutch oven over medium-high heat. Add the scallions and garlic and cook, stirring frequently, for 3 minutes, or until the scallions are wilted.
- Add the greens, salt, and pepper. Cook, stirring, for 3 minutes, or until just wilted.
- Fluff the barley with a fork and stir into the greens.