Adapted from April Bloomfield’s “A Girl and Her Greens: Hearty Meals From the Garden.”
Ingredients:
2 tablespoons olive oil, divided, plus more for serving 3 garlic cloves, cut in half 1 head lettuce, cut in half lengthwise 1 teaspoon sea salt 1 bunch spring onions, cut into 1/4-inch slices 1 tablespoon butter 1/2 cup dry white wine 2 cups cooked barley, warm 2 tablespoons chopped mint
Preparation:
In a skillet large enough to hold the lettuce, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add garlic and cook until golden, 1 to 2 minutes. Use a slotted spoon to remove garlic from oil and set aside. Place lettuce halves in oil cut side down and cook until golden brown, 1 to 2 minutes. If they still have water on the leaves, the oil will hiss and pop. Turn them over and sprinkle lightly with salt. Cook just until lettuce is translucent at the stem and wilted at the tips, about 3 minutes more. Transfer to a plate. Reduce heat to medium-low, add remaining tablespoon olive oil plus butter and onions. Stir and cover the skillet, Cook until onions are soft and creamy, but not colored, about 20 minutes. Increase heat to high, add wine and boil until most of the liquid evaporates, about 4 minutes.
While onions are cooking, slice lettuce into ribbons. Put barley in a large serving bowl. When onions are done, pour over barley, then top with lettuce and chopped mint. Add extra olive oil and sprinkle with salt. Serve warm.