Ingredients

• 1/4 cup vegetable oil
• 2 ribs celery, finely chopped
• 1 onion, chopped
• Salt & Pepper
• 3 Tablespoons flour
• 1/2 bunch swiss chard, stems and leaves chopped and separated
• 1 cup pearl barley, rinsed
• 5 oz. baby spinach
• 1/2 bunch escarole, chopped
• 1/4 bunch parsley, chopped

Instructions

1. 1
   1. In a dutch oven, heat the oil over medium-high heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper. Add the flour and cook, stirring often, for 5 minutes. Add the swiss chard stems and cook for 1 minute. Stir in the barley and 6 cups water and bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 30 minutes.
2. 2
   2. Working in batches, add the spinach, escarole, parsley and swiss chard leaves, stirring the greens until wilted between each addition. Season with salt and pepper.