Creamy Barley with Tomatoes and Greens

2 T olive oil
1 large onion, finely chopped
Kosher Salt and Black Pepper
2 cups Quick Cooking Barley
1 28-ounce can diced tomatoes, drained
1 cup chicken broth
8 cups torn greens--mustard, kale, or spinach (I've used frozen spinach before)
2 ounces cheese (the recipe calls for Taleggio or Brie, but I've used mozzarella or blue cheese with good results)
1/4 cup grated Parmesan

1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until tender; 6 to 8 minutes.

2. Add the barley tomatoes, chicken stock, and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender; 12 to 15 min.

3. Add the greens and cheese and cook, stirring occasionally, until the greens are tender; 3 to 4 minutes. Divide among bowls and sprinkle with some Parmesan cheese.

Hands on time: 30 min.
Total time: 30 min.
Serves: 5-6

This makes great leftovers!