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Orange-glazed Carrots With Ramp Barley And Spinach

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Orange-glazed Carrots With Ramp Barley And Spinach

Ingredients

  • 1 cup pearled barley
  • kosher salt
  • 1 1/2 pounds carrots, peeled and cut into 1-inch segments on a bias
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter (divided)
  • 1/2 cup freshly squeezed juice and 1 teaspoon zest from 1 orange
  • about 10 ramps, cleaned, trimmed, and finely sliced (about 2 cups sliced ramps, see note above)
  • 6 ounces baby spinach
  • 2 tablespoons finely minced fresh parsley leaves
  • freshly ground black pepper
  • 1/2 cup toasted slivered almonds
  • extra-virgin olive oil for serving
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