Kalette, barley and sausage stew


Prep time: 
10 minutes


Kalette, barley and sausage stew


  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 6 pork sausages, cut into bite-sized pieces
  • 60g pearl barley
  • 400g can chickpeas, drained and rinsed
  • 1 litre fresh chicken stock
  • ½ tsp sweet smoked paprika
  • 220g kalettes 
  • large pinch saffron threads
  • 5 tbsp Greek yogurt
  • ½ x 25g pack flat leaf parsley, leaves picked


1. Put the oil in a large pan over a low-medium heat. Once hot, add the onion and garlic; sauté for 8 minutes until soft and translucent. Add the sausages and cook for 7-8 minutes, until browned. Add the barley, chickpeas, stock, 300ml water and the smoked paprika, then bring to the boil. Reduce the heat and simmer for 35-40 minutes, until the barley is tender. Add the kalettes, cover and cook for 3-4 minutes until soft; season.

2. Meanwhile, put the saffron in a bowl with 1 tsp just-boiled water. Leave to infuse for 1 minute, then stir into the yogurt. Serve the stew in bowls with dollops of the saffron yogurt, a drizzle of oil, some freshly ground pepper and a scattering of parsley.


Photo Credit: Jonny Hughes @jonny2love
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