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Serves 2
Place 1 tablespoon of the olive oil in a saucepan and add the onion and garlic. Cover with a tight-fitting lid and cook over medium-low heat until the onion is soft and barely golden, about 8 minutes, stirring once in a while to prevent the garlic from burning.
Add the broth, and bring to a gentle boil. Drop in the barley and season with the salt and pepper. Cook, covered, stirring once in a while, until the barley is fully cooked but not mushy, about 30 minutes.
When you are ready to serve, stir in the chard leaves, and cook until they are soft and wilted, about 3 minutes. Taste for salt and pepper and adjust as needed. Serve hot, drizzled with the remaining 2 tablespoons of olive oil. For extra richness, sprinkle with freshly grated Parmigiano-Reggiano.
With a degree from Canada's premier culinary academy, “L'Institut du Tourisme et de l'Hotellerie du Quebec”, MICOL NEGRIN moved to New York City and became the Editor and chief writer for The Magazine of La Cucina Italiana. Micol opened RUSTICO COOKING in Midtown Manhattan, with her husband Dino De Angelis to host cooking classes, cooking parties and team-building events. Author of three cookbooks: the James Beard-nominated “Rustico: Regional Italian Country Cooking”, “The Italian Grill” and “The Best Pasta Sauces: Favorite Regional Italian Recipes”. Micol is not only a skilled Italian chef, but an accomplished writer and well-respected authority on Italian cuisine, and has written articles for major publications (including Fine Cooking, Cooking Light and Bon Appetit).