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Home   /   Blog   /   Spring Leeks, Greens, and Cashew Over Savory Spelt by Aimee Herb, nutritionist

Spring Leeks, Greens, and Cashew Over Savory Spelt by Aimee Herb, nutritionist

June 02, 2017

This is a recipe that can incorporate greens you find tasty (I use kale), and, easily found at the farmers market, or, growing in your garden! Leeks are vegetable related to onions, garlic, shallots and scallions and offer similar nutritional benefits with a milder, slightly sweeter taste. They are a good source of vitamin K (think healthy bones!), high in the flavonoid kampferol, and contain the antioxidant polyphenols. Dark, leafy greens are a vegetable that we should all eat in abundance! They contain a wide variety of vitamins, minerals and phytonutrients (too many to list). They are high in vitamin K, calcium and magnesium all of which contribute to healthy bones! Recipe (serves 4):
  1. 1 ½ cups rolled spelt (other preferred whole grain will work)
  2. 3 cups vegetable broth
  3. 1 clove garlic (minced)
  4. 1 bay leaf
  5. 2 small or 1 large leek (sliced thinly and in bite size pieces)
  6. 1 bunch kale (chopped), or, equivalent chopped mixed dark greens; swiss chard, spinach, collards, etc)
  7. 2 cloves garlic (minced)
  8. 2 tbsp olive oil
  9. 2 tbsp chopped fresh Italian herbs (rosemary, oregano, thyme, marjoram)
  10. ½ cup raw or roasted cashews (chopped)
  11. Salt and pepper (to taste)
Bring first 4 listed ingredients to a rolling boil in a 2 quart pot then turn burner down to simmer. Simmer approximately 15 additional minutes. Cooking time will vary depending on freshness of rolled spelt. Note that this is not the cooking time for whole spelt. Pour out any excess water in pot once rolled spelt is cooked. Add salt to taste and remove bay leaf. Set pot back on stove with lid on top to keep hot. As the grain simmers, saute the leeks in the 2 tbsp olive oil in a large saute or stir fry pan. Saute until onions start to brown. Add the greens and garlic and a little salt and pepper and saute until greens are hot and wilted. Remove from burner and stir in the fresh herbs. Serve the saute over a bed of the cooked grain and top with cashews for a little crunch, taste, and, added nutrition!

~ A Beautiful and Healthful Meal ~





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