1 c. farro
2-1/2 c. water
1/4 t. ground allspice
2 T. extra-virgin olive oil
5 cloves garlic, sliced
1 T. finely chopped fresh ginger
1 bunch (4 c.) kale, trimmed and chopped
1/4 c. golden raisins
1 T. apple cider vinegar
1 T. honey
1/2 t. ground cumin
1/2 t. ground cinnamon
1/2 c. Marcona almonds or blanched slivered almonds
Place the farro, water, and allspice in a large saucepan. Bring to a boil, cover, reduce heat to medium-low, and simmer for 30 minutes or until the farro is tender.
In a medium skillet, heat the olive oil and add the garlic and ginger. Saute until the garlic is lightly browned. Add the kale and continue to cook until the kale is tender, about 5 minutes. Add the raisins and stir gently.
Transfer the kale mixture into the cooked farro and stir gently. Add the vinegar, honey, cumin, and cinnamon. Add the almonds just before serving.
Adapted from DASH Diet for Dummies, p. 271.