Kale Speltotto

Kale “Speltotto”

 

Kale Speltotto

 

Serves 2

 

3/4 cup spelt or arborio rice

3 chunky spring onions, sliced thinly

2 garlic cloves, crushed

2 pints veg stock

Approx 10 kale leaves, stalks removed, leaves roughly chopped or torn

1 large field mushroom or two portobello mushrooms chopped into 1cm cubes

3 teaspoons pesto

1/4 lemon

2 tablespoons of sunflower seeds

Approx 10 basil leaves

Freshly ground black pepper

2 tablespoons of coconut oil

 

Heat oil in a large frying pan, add the onions and garlic and gently pan fry for a few minutes til soft, not brown.

Add Spelt and stir for a few minutes still over a medium heat.

Add enough stock to cover the spelt, simmer and add more stock when necessary.

Stir occasionally, after approx 15 mins the stock should be nearly all absorbed

Stir in the pesto

Add the kale and mushrooms, gently fold in and cook for a couple more minutes.

Serve on hot plates with sunflowers seeds, lemon juice, black pepper and basil leaves sprinkled over

 

 

Sometimes thinking about what to have for supper doesn’t appear in my head until I’m sitting on our bed with Dave and my daughter having her bedtime stories

Tonight, for some reason kale and spelt came to mind and it evolved from there.

My mum has been growing some amazing different types of kale for us all.  Usually I juice my kale or if I’m at my parents I might make kale chips (see Polly Noble’s recipe) in mums Aga but for some reason I haven’t done much cooking with it.

I have to say I really enjoyed eating this, especially the crunchy kale and sunflower seeds combined with the nutty taste of the spelt.

What do you think?

What are your favourite uses for kale? Let me know below……..

 

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