Kale and Spelt Salad

Ingredients:

• 0.5 cup spelt
• 1 bunch Tuscan kale
• 1.5 cups vegetable broth
• 1/4 cup fresh pomegranate seeds
• 2 tbsp. l. olive oil
• 1 clove garlic, thinly sliced
• Juice of 1 lemon
• 1/4 cup aged goat cheese or Parmesan, shredded

Preparation:

1. In a medium saucepan, combine spelt with brothBring to a gentle simmer and cook for 20-30 minutes until tender, then strain. Transfer to a salad bowl and season with salt and pepper; let cool.
2. Remove and discard the cabbage stems, then thinly slice the leaves and place them in a bowl. Add the pomegranate seeds, olive oil, garlic, and lemon juice and mix thoroughly. Stir in the spelt and season the salad with salt and pepper.
3. Divide between deep serving bowls and garnish with shavings of goat cheese. You can make this salad with dried cherries and walnuts.