spelt berries ‘n greens

wheat berries n greens

Wheat-berries are new to me, although I have enjoyed eating them a few times, last night was my first attempt and cooking them, and they couldn’t be easier. After so much pantry eating; meat and potatoes, root veggies and such I was aching for some iron and deep dark greens. (Begrudgingly) I purchased a bunch of dark leafy green kale, and a bag of green beans and set off to sauté them along with caramelized onions, toasted almonds and wheat-berries all drizzled with a little lemon and tamari, kicked off with some ginger and garlic. Mmm glorious greens.

Using my “instapot” pressure cooker I cooked  2 cups of hard whole spelt grains in water at 11psi for 10 minutes, until they were squeaky and tender with a lovely chew, I then set them aside to cool somewhat  in a large serving bowl while I made quick work of the greens:

Using a big deep ‘ol cast iron pan with a drizzle of olive oil fry:

2 yellow onions sliced into thin ribbons, cook until deep golden brown

season with:

S+P

garlic (lots of it)

and freshly grated ginger

When cooked to caramelized perfection remove from pan and add to wheat-berry bowl. Quickly deglaze hot pan with about 1/2 cup water, and into the richly flavored sauce toss in a huge bundle of chopped kale. Once wilted for 2 minutes add to bowl.

Get another drizzle of oil into the hot pan and toss in a handful of whole almonds along with about 2 cups of fresh chopped green beans. Sauté for about 5 minutes.

Season with more of the above seasonings. When the almonds are toasty and the beans still have a bright green crunch to them add them to the lot and drizzle everything with a little tamari and lemon juice, garnish with a handful of freshly chopped cilantro and some toasted sesame seeds. Toss and serve for a satisfying hearty green meal!

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