If you did not spend your Friday evening making kimchi and rocking out to Cher… then you really missed out on a good time. If you did not spend your Saturday morning spilling a green smoothie on yourself while doing the Minion Mambo and rocking out to the Despicable Me soundtrack… then you really missed out this weekend. And if you did not spend your Sunday evening making a kale salad and writing an embarrassing post about yourself … then what did you do this weekend?
I consider Sunday dinners to be successful only if they fulfill a few key requirements. They must be satisfying, easy, quick, and tasty as lunch leftovers. I’m happy to say that this one always fits the bill.
I love the chewy texture of the spelt berries with the kale and bell pepper in this salad. The fresh basil adds a lot of flavor and is a wonderful reminder that summer is on its way. This dish is perfect to serve as a light dinner, and it also makes a great side salad for a picnic or potluck. It could also be topped with some french lentils to make it an even heartier entree.
- ½ cup spelt berries
- 1.5 cups water
- 1 bunch kale, de-stemmed and shredded
- juice from 1 lemon
- 1 bell pepper, chopped
- small handful fresh basil leaves (about 12), chopped
- 2 Tablespoons olive oil
- 2 Tablespoons sherry vinegar
- 2 garlic cloves, minced
- 1 Tablespoon maple syrup
- Add spelt berries and water to a medium pot. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 45 minutes. If there is excess water, drain the berries and set aside to cool.
- Add kale to a large bowl with lemon juice. Then “massage” kale by hand for several minutes (this will help to soften the kale and make it less tough in the salad). Add the bell pepper, basil leaves, and cooked spelt berries.
- Mix the olive oil, sherry vinegar, garlic, and maple syrup together. Drizzle over salad, toss, and serve.