Tuscan Farro Salad with Kale | Autumn Delight

Rinse the spelt in a fine sieve with cold water. Then bring to a boil in a pot with twice the amount of lightly salted water and cook over medium heat for about 20–25 minutes until al dente. Drain in a sieve, let drain well, and place into a salad bowl.

Toast the flaked almonds in a small pan without oil over medium heat, stirring, for 2–3 minutes until golden brown. As soon as they smell nutty, immediately transfer them to a plate and set aside.

Thoroughly wash the kale and shake dry. Remove any tough stems and tear the leaves into bite-sized pieces. Peel the garlic cloves and cut into thin slices. Wash the lemon under hot water, finely grate the zest, and squeeze out the juice.