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Barley with Winter Greens Pesto Recipe
- 2 cups hulled barley
- 2 teaspoons kosher salt, plus more as needed
- 3 cups water
- 6 ounces Swiss chard, washed and tough stems removed
- 6 ounces mustard greens, washed and tough stems removed
- 1/2 cup raw almonds, toasted
- 5 teaspoons sherry vinegar
- 2 medium garlic cloves, finely chopped
- 6 tablespoons walnut oil
- Freshly ground black pepper
Directions:View on Chow
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