Kale and Spelt Salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

The ingredients for this salad sound a bit unusual, but what's even more interesting is that both spelt and kale were once quite common in Russia. And now they're enjoying a resurgence in popularity. What's so special about them? Spelt is related to durum wheat (the same grain used to make durum pasta), but it has a much lower gluten content than other varieties of this grain. This is a valuable property, as a significant percentage of people are allergic to gluten. Kale, on the other hand, has earned an excellent reputation among healthy eaters for its low calorie content and abundance of vitamins. All together, it's not only healthy but also incredibly delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain wheat, kale, goat cheese, Parmesan cheese, pomegranate

Cooking the dish according to the recipe:

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.
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.