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Barley and Greens Gumbo

From The Wednesday Market

<p>This recipe has celery, onion, swiss chard, baby spinach, escarole &amp; parsley in it for a taste of the season and you only spend $1.81 per person.</p>
Source: Everyday with Rachael Ray April 2011 (Entered by Brenda Fayard)
Serves: Serves 4

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

Step by Step Instructions
  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. 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.