4 cups reduced-sodium chicken broth
4 cups water
1 1/2 cups medium barley
1 7-ounce can chickpeas, rinsed
1 can Navy beans, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg
4 cups chopped kale, any tough stems removed
4 large eggs, lightly beaten
Salt to taste
Freshly ground pepper to taste
2 tablespoons lemon juice
6 tablespoons freshly grated Parmesan cheese
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On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
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