I made a few changes to the recipe card that was in my veg box, which included a large bunch of cavolo nero, and this is what we ended up with. A delicious and heartily filling stew that everyone loved.
oil for frying
6-8 sausages (I used a mild Italian, but an apple variety or a traditional English banger would be nice)
1 large onion, chopped
2 carrots, peeled and chopped
1 cup barley
1 tsp. chopped fresh rosemary
4-5 cups chicken or vegetable stock (start with four and use more as needed as the barley cooks)
salt and pepper to taste
large bunch cavolo nero or other kale, leaves stripped from the stalks and roughly chopped
Heat 2 Tbsp oil in a large pan. Add the sausages and fry, turning now and then, until nicely browned all over. Remove and set aside.
Add a little more oil to the pan and let it heat up. Add onion and carrots and fry on medium heat for 5-6 minutes or until softened. Add the barley, stir for a minute, then add the rosemary and stock. Season well with salt and pepper. Bring to a boil, then lower heat and simmer for 10 minutes, partially covered. Return the sausages to the pan and simmer for another 20 minutes, partially covered. Add chopped kale and simmer until wilted, 5-10 minutes, uncovered. Add more stock a little bit at a time if the pan is getting too dry. Check seasoning, add salt and pepper as needed, and serve hot with a crusty loaf.