Serious Eats: Recipes

Skillet Barley With Kale and Eggs

Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet. [Photograph: Yasmin Fahr]

I used an extra half cup of liquid in this recipe to allow for the kale being added in, so don't think it's odd if you're reading the package directions on the barley and it only says 3 cups for 1 cup of barley.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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