1 Tbsp. vegetable oil
1 onion, chopped
1 lb. lean boneless beef, cut in 1/2-inch cubes
4 c. low-sodium beef broth
1/2 c. medium grain barley
1 tsp. dried thyme
1/2 tsp. salt (optional)
1/2 lb. sliced mushrooms
1 c. fresh kale, chopped or 10 oz. pkg. frozen kale

Heat oil in Dutch oven or large heavy saucepan over medium heat. Add onion and meat; cook until well browned. Add broth, barley, thyme and salt. Bring to boil. Reduce heat; cover and simmer about 1 hour or until barley and meat are almost tender. Add mushrooms and kale or other greens. Cover and cook 5 to 10 minutes more until kale is cooked and meat and barley are tender.

Note: A like amount of chard, spinach, collards or other greens may be substituted for the kale.