Italian Sausage, Rainbow Chard and Barley Skillet with Crispy Panko & Parmesan

Lean ground turkey with sautéed rainbow chard, warm barley, crispy herbed panko, shaved Parmesan cheese and bright lemon notes.

Rainbow chard is the common name used to describe chard that has a variety of bright yellow, red, orange and purple stalks in each bunch. It is an excellent source of dietary fiber, vitamin A, vitamin K, and is packed with iron. Rainbow chard can be eaten raw in salads, braised or added to soups, stews or gratins. Take this rainbow chard recipe for example, even simply sautéed it can steal the show. Added to nutty, whole grain barley, spiced ground turkey and finished with bright lemon make for a perfectly balanced dish!

Cooking Terms

  • Mince

    Cut ingredients into very small pieces.

  • Sautee

    Cook quickly in a small amount of fat over high heat; literally "to jump."

  • Carmelize

    Cook an ingredient slowly until it becomes browned and sweet.


  • 10 oz Barley
  • 3 oz Panko
  • 1 each Yellow onion
  • 1 each Bunch rainbow chard
  • 8 each Garlic clove
  • 12 sprig Parsley
  • 1 each Lemon
  • 2 tbsp Hungarian spice
  • 1 pound Ground turkey
  • 2 oz Parmesan

From Your Home

Black pepper
Olive or canola oil

What You Need

Medium sauté pan
Medium pot with lid

Per Serving

Calories: 721

Carbs: 45

Fat: 23

Protein: 24


  • Hungarian Spice Blend

    Mix up a large batch of the Hungarian spice blend to recreate this recipe at home! It also works well on chicken, tossed with vegetables for roasting, or added to soups and stews.

    1/4 tsp dried rosemary
    1/4 tsp dried thyme
    1/4 tsp crushed fennel seeds
    1/4 tsp marjoram
    1/4 tsp smoked paprika
    1 tsp Hungarian sweet paprika

    Mix well and store in airtight container.

  • Other Uses for Barley

    Consider making a double or triple batch when recreating the Rainbow Chard and Barley Skillet and store extra in the fridge (use within 4 days) and freezer (use within 3-6 months). Try using it in place of your usual bowl of oatmeal with banana and mixed berries or as a substitute for Arborio rice in risotto.

    Barley is considered an ‘ancient grain’, originating in Ethiopia and southeast Asia, where it has been cultivated for more than 10,000 years. The grain has a chewy, satisfying texture and subtle nutty flavor, making it a perfect way to bulk up meals. You will often find barley in bread, beer and soups, but this grain can be used in anything, from breakfast porridge and healthy muffins, to granola and pancakes. It’s truly a super grain, but doesn’t come with a ‘super-food’ price tag, like quinoa, for example.

  • Shallot Substitution

    Making a recipe that calls for shallots? Feel free to substitute white onion for the shallot. Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove. For this recipe, use 1/2 small white onion, diced, with a pinch of garlic powder or one small clove of garlic.

  • Rainbow Chard Substitute

    Don’t have rainbow chard? The Rainbow Chard and Barley Skillet is a great recipe for you and your household to get creative! Adding additional vegetables works really well and can add additional flavor and nutrients. Do you have saved leafy greens stems from previous recipes? Chop and add during step #4. Is broccoli your favorite? Add blanched or frozen broccoli to the dish when you add the greens in step #4. Or add whatever leafy green vegetable you prefer. Hearty greens like kale, mustard, or collard can be chopped and added during step #4.

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Mise En Place

Read through the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Peel onion; cut in half, then thinly slice. Remove bottom inch from rainbow chard and discard; then, slice into 1″ pieces. Remove stem and seeds from red pepper and discard; then, cut into thin strips. Remove parsley stems and discard; mince leaves. Cut lemon in half and set aside. Remove ground turkey from package.

Cook Barley

Place barley, 3 cups water, and a pinch of salt and pepper in medium pot. Bring to boil, cover and reduce heat to low. Cook 30-35 min until tender. Fluff with fork. While barley is cooking, begin cooking the turkey (Step #3).
Note: If barley isn’t fully cooked after the specified time add ¼ cup water, cover and cook 8-10 additional min.

Cook Sausage

Heat 1 tsp. oil in a medium sauté pan over medium heat. When hot, add turkey and cook – breaking apart with a spoon – for 10-12 min until fully cooked. Remove from pan using a slotted spoon and set aside.

USDA recommends cooking ground poultry to an internal temperature 165ºF.

Cook Veggies

In previously used pan, add red pepper, onion, garlic and rainbow chard over medium heat. Sauté 3-5 min until rainbow chard has wilted and onion has very lightly caramelized. Remove from pan and set aside. Wipe out pan with a paper towel.

Toast Panko

Heat 1 tsp. oil in previously used pan over medium heat; add panko and half the parsley. Cook, stirring occasionally until toasted and crunchy, about 3-4 min. Remove from pan and set aside. Return turkey and veggies to pan; add cooked barley and sauté, stirring occasionally until combined and warm, about 4-5 min. Top with Parmesan, remaining parsley and toasted panko.

Plate Your Dish

Divide skillet between two shallow bowls, garnish with remaining parsley, and a squeeze of lemon. Enjoy!