Kalette Pottage

Kalette Pottage with blackened leeks and barley

Many traditional recipes, once branded ‘old fashioned’ are having a renaissance, and quite rightly so! Pottage has yet to make an appearance, but it completely deserves its place. This is a recipe for hearty winter warmth and comfort, the kind of meal to relishes after a long walk on a crisp winters’ day, frost under foot and chill bitten nose. Ideal for a health-conscious start to the new year. 

Charred leeks cook down with the barley until they almost dissolve, lending gentle smoke and sweetness. Kalettes are added at the last moment, just enough to wilt while retaining texture and that brassica bite that is so delicious. A modern potage rooted in grain, thrift and winter greens.

Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients:
160g pearl barley
1 onion
Oil or butter
Sea salt flakes
Stock or water
4 bay leaves
Dried rosemary
2 leeks
200g kalettes
Fresh ground black pepper
Shaved nutmeg

1.                Barley takes a bit of cooking, but soaking overnight or for at least 6 hours reduced the cooking time and helps remove some of the starch to give a less gloopy soup.

Preheat the grill

2.               Finely slice the onion (slices help bind the final soup) and gently cook, with a decent pinch of salt, over a low heat until translucent. Turn up the heat and add the barley along with enough stock to cover by a couple of centimetres. Season with a three finger pinch of dried rosemary and bay leaves. Cover with a lid and simmer.

3.               Keeping the leeks whole, wash well then shake and pat dry. Pierce all over with a knife and lightly oil before putting under a very hot grill. Allow the leeks to char and blacken on all sides before taking out of the grill and cooling. 

4.               Rub off the black char, not too much, and chop the leeks. Add them to the barley and finish cooking.

5.               In the meantime prep the kalettes. With the leaves pointing down into your hand, gather and pinch them together and trim off the stem with a knife. Wash.

6.               Once the barley is tender, which will take around 20 minutes if they have been soaked overnight, add the kalettes then season with pepper and nutmeg to taste. Top up the liquid to just cover and bring to a simmer. Once simmering turn off and serve leaving the kalettes vibrant and green with a slight bit to the heart. 

Serve with salt cracker and smoked ham.

Chef Notes:
1.                The blackened leek skin needs peeling away for the most part, but it still has a delightful flavour. Crumble up and stir through some yoghurt, season with salt pepper and a dash of oil and vinegar. 
2.               Jerusalem artichokes are a delicious addition to the potage. Wash, chop with skins on and cook with the barley, allowing them to dissolve into the stock.