Kale and Poached Egg over Barley

This was maybe the best thing I've ever eaten. And that was a big surprise to me, because I don't often cook grain-anchored dishes like this. Clearly, something I need to experiment with more.

1 cup uncooked barley
vegetable stock
2 tablespoons olive oil
2 cups uncooked kale, tough stems removed, leaves chopped
4 cloves garlic, chopped
salt, pepper
2 eggs poached (I used this method, and also took inspiration from that dish for this one)
1/4 cup pine nuts, toasted

Cook the barley in the vegetable stock. I left the amount of stock off because I used a rice cooker for this, but if you use a pot-on-the-stove, you may need up to three cups of stock/one cup of barley.

Meanwhile, preheat a saute pan at medium-high then add the olive oil, kale, garlic, salt and pepper. Saute for a few minutes, until the kale is tender but still a bit chewy.

Place the barley in the bottom of a large bowl, followed by the kale, the poached egg, and finally, the pine nuts.

Serves two, heartily.