About the Dish

3/4 cup Pearl Barley
1 pat Butter
8 ounces Chicken Breast
1 each Granny Smith Apple
1 tablespoon Apple Cider Vinegar
1 each Shallot
6 ounces Greens
2 tablespoons Dried Cherries
1 packet Bragg Liquid Aminos
1/4 teaspoon PeachDish Salt
Per Serving
Calories 531
Total Fat 17 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 7 g
Cholesterol 76 mg
Sodium 721 mg
Total Carbohydrates 66 g
Dietary Fiber 15 g
Sugar 17 g
Protein 34 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. In a small saucepan with a lid combine barley, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. Place over high heat. When liquid comes to a boil, reduce heat to a simmer, and cover saucepan. Cook until barley is tender but not mushy, 12-15 minutes. Drain off any excess liquid, stir in 1 pat butter, and set aside off heat, covered to keep warm.
While barley cooks, season chicken on both sides with kosher salt and freshly ground black pepper. Set aside at room temperature.
Prepare your mise en place: Remove kale stems and finely chop; cut or tear leaves into bite-size pieces. Peel, halve and thinly slice shallot. Halve apple, remove core and thinly slice crosswise. Place apple slices in a glass or ceramic bowl, and cover with water and 1 teaspoon cider vinegar (this will help keep the apples from browning).
Place a large skillet (preferably cast iron or nonstick) over medium-high heat, and add 2 teaspoons olive oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove to a bowl, and cover with a plate to keep warm.
Decrease heat under skillet to medium, and add shallot and greens stems. Cook until shallot begins to become translucent, 3-4 minutes.
Add greens and apples to pan along with about 1/2 cup of apple soaking liquid. Cook while stirring until greens have begun to wilt, 3-4 minutes.
Add cherries, Bragg Liquid Aminos and remaining 2 teaspoons vinegar. Use a wooden spoon scrape the bottom of the pan to loosen any browned bits (fond).
While kale mixture cooks, thinly slice chicken across the grain, reserving the resting and carving juices.
Add any chicken resting juices to pan along with remaining 2 teaspoons olive oil. Season to taste with kosher salt and freshly ground pepper. Serve with barley and chicken. Enjoy!