Barley Stew

• 1 T olive oil, divided
• 1 1/2 c chopped leeks (about 2 -3 small stalks; white and pale green parts only)
• 8 oz cremini mushrooms
• 2 garlic cloves, minced
• 2 1/4 tsp minced fresh rosemary
• 1 14.5-ounce can diced tomatoes in juice
• 1 c pearl barley
• 4 c (or more) vegetable broth
• 1 large bunch chopped (about 8 c ) dandelion greens (or substitute kale or spinach)

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.