Kale Speltotto with Goat’s Cheese - River Cottage

Ingredients

• 1 litre vegetable stock
• 50g butter
• 2 tablespoons olive or rapeseed oil, plus a trickle to finish
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• A few sprigs of thyme, leaves only, chopped
• 2–3 medium leeks, trimmed and washed
• About 150g kale or spring greens
• 300g pearled spelt (or pearl barley)
• 125ml dry white wine
• 50g hard goat’s cheese, or other well-flavoured hard cheese, grated, plus extra to serve
• Sea salt and freshly ground black pepper