Mushroom Kale Barley Stew

Name: Mushroom Kale Barley Stew
Ingredients: 3 tablespoons olive oil, divided; 2 leeks, white and light green parts halved & thinly sliced (about 2 cups); Salt & pepper, to taste; 8 oz cremini mushrooms, cleaned and sliced; 8 oz white button mushrooms, cleaned and sliced; 2 large carrots, diced; 4 cloves garlic, minced; 1 tablespoon minced rosemary; 1/4 teaspoon dried red pepper flakes; 1 (14.5 oz) can fire roasted diced tomatoes; 1 1/2 cups barley (or short grain brown rice for a gluten-free option); 8 cups (2 quarts) vegetable stock; 1 (8 oz) bunch lacinato kale, stems removed, leaves torn into bite-sized pieces; 1/2 cup dry white wine, like chardonnay; Freshly grated Romano cheese, for serving (optional); Garlic bread or crusty baguette, for serving on the side (optional)