Greek Shrimp Pearl Barley and Kale with Feta recipes
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 12 ounces peeled and deveined 16/20 shrimp
- 1 cup finely diced onion
- kosher salt
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 cup halved cherry tomatoes
- 2 teaspoons red pepper flakes, more or less to taste
- 12 ounces baby kale
- freshly ground black pepper
- 1/2 cup white wine
- 2 cups cooked pearl barley (can substitute farro, brown rice, wheatberries, etc.)
- 1 tablespoon chopped cilantro
- 4 ounces crumbled feta cheese, divided
- 1 cup chicken stock
Instructions
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