Creamy Barley with Tomatoes and Greens

A delicious and virtuous dish that contains one of my favorite cheeses - Taleggio.  And actually, it contains two cheeses and isn't that what the Nanners are all about?

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• kosher salt and black pepper
• 2 cups quick cook barley
• 1 28-ounce can diced tomatoes, drained
• 1 cup dry white wine
• 8 cups spinach
• 2 ounces Taleggio or Brie (rind removed), cut into small pieces
• 1/2 cup grated Parmesan

Directions

1. Heat the oil in a saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the barley, tomatoes, wine, and 2 ½ cups water and bring to a boil.
3. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
4. Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the greens are tender, 3 to 4 minutes.
5. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.