2 cups kale torn into 1-inch pieces (about 6 leaves) Kosher salt and freshly ground black pepper Combine the chicken stock (reserve the meat for later), carrots, celery, onion, and rice, if using (not the noodles), in a Dutch oven and bring to a boil over high heat Reduce to a simmer and cook until the vegetables are almost tender, about 15 minutes Add the greens and noodles, if using, and cook until all the vegetables and the rice (or noodles) are tender, about minutes longer Stir in the parsley and chicken meat and warm through Season to taste with salt and pepper and serve BEEF AND BARLEY STEW When you grind as much meat as I do, you often find yourself with an extra pound or two of short ribs lying around You could braise them in red wine and be all French, or you could cook them for a few days sous-vide like a modern restaurant, and both are great techniques Sometimes, though, I’m in the mood for something simpler Short rib and barley stew is fantastic because it: • is dumb easy to do, • is made with pantry and fridge staples (aside from the ... could braise them in red wine and be all French, or you could cook them for a few days sous-vide like a modern restaurant, and both are great techniques Sometimes, though, I’m in the mood for something simpler... Short rib and barley stew is fantastic because it: • is dumb easy to do, • is made with pantry and fridge staples (aside from the