Medieval Pottage with Grains and Vegetables

1In a large pot, heat the olive oil or rendered (1 tablespoon) fat over medium heat until shimmering.

2Add the chopped onion (1 small) and garlic (2 cloves) to the pot. Sauté for about 5 minutes until the onion (1 small) is translucent and fragrant.

3Add the diced carrot (1 medium), parsnip (1 small), and sliced leek (1 small) to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

4Stir in the rinsed barley grains (1 cup) and green split peas, (½ cup) coating them in the oil and vegetable mixture.

5Pour in the vegetable broth or water (4 cups) and bring the mixture to a boil over high heat.

6Once boiling, reduce the heat to low and add the dried thyme (1 teaspoon), dried sage (½ teaspoon), salt, and freshly ground black pepper.

7Cover the pot partially with a lid and let the pottage simmer gently for 20 minutes, stirring occasionally to prevent sticking.

8After 20 minutes, stir in the chopped kale or spinach (½ cup) and continue to simmer uncovered for an additional 5 minutes until the greens are tender and the grains are soft and creamy.

9Taste and adjust seasoning with additional salt and pepper if needed.

10Serve the pottage hot, garnished with chopped fresh parsley (1 tablespoon) if desired, in rustic bowls for an authentic medieval breakfast experience.