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Greek Shrimp, Pearl Barley and Kale with Feta

  • minutes
  • Serves 4


1/4 cup

extra-virgin olive oil, divided

12 oz

peeled and deveined 16/20 shrimp

1 cup

finely diced onion

Kosher salt,

2 cloves

garlic, minced (about 1 tablespoon)

1 cup

halved cherry tomatoes

2 tsp

red pepper flakes, more or less to taste

12 oz

baby kale

Freshly ground black pepper

1/2 cup

white wine

2 cups

cooked pearl barley (can substitute farro, brown rice, wheatberries, etc.)

1 tbsp

chopped cilantro

4 oz

crumbled feta cheese, divided

1 cup

chicken stock