This stew will satisfy your hunger and nutrient needs in the cold winter months. Kale is a powerhouse of nutrition, delivering a bounty of vitamins and minerals; barley is full of cholesterol-lowering soluble fibre and adds great heartiness. If you want more heat, add a spicy sausage.


Ingredients 

• Oil for frying 
• 8 Riverford sausages 
• 2 red or white onions, sliced 
• 2 carrots, peeled & diced 
• 240g pearl barley, rinsed with cold water
• 2 sprigs rosemary, leaves very finely chopped 
• 1 litre good chicken or veg stock
• 300g cavolo nero or other kale, leaves stripped from the stalks & roughly chopped 

How to make Sausage, Kale and Barley Stew

1. Heat 2 tbsp oil in a large pan. 
2. Add the sausages and fry, turning now and then, until nicely browned all over. 
3. Remove the sausages to a plate and leave to one side. 
4. Add 1 tbsp more oil to the pan. 
5. Add the onion and carrot and fry gently for 5-6 mins, stirring now and then, until softened. 
6. Add the barley, stir for a min, then add the rosemary and stock. Season well with salt and pepper. Simmer for 10 mins, then return the sausages to the pan. 
7. Simmer for another 20 mins. 
8. Add the chopped kale and simmer for another 5-10 mins, until wilted. 
9. Check the seasoning before serving. 

Recipe from Riverford organics.