To cook the wheat berries, first, soak them overnight covered in clean water (this is optional but it will reduce your cooking time by ~10 to 20 minutes).

After soaking them, drain them, add them to a pot, fill the pot with ~2.5 to 3 cups salted water (I used ~1 tsp. kosher salt here), bring them to a boil then turn the heat down to medium low and cover the pan.

Simmer the wheat berries at medium low until they are tender (~30 to 40 minutes, check them after 30 minutes).

Drain the berries, salt them to taste, and set them aside.

While the wheat berries are cooking, wilt/sauté the kale in a large skillet.

I didn’t use any oil but I added water as necessary so the kale would not stick to the pan.

While you are cooking the kale season it with the 21 seasoning salute seasoning, a little salt (~1/2 tsp), and the cinnamon.

While the kale is sautéing and the wheat berries are cooking place the chopped nectarine pieces on a small cookie sheet lined with parchment paper.

Drizzle the nectarine with the agave and roast it, on the second rack from the top of the oven, at 500°F for a few minutes (just until the edges begin to brown).

Watch carefully checking every 1 to 2 minutes. It will take about 6-8 minutes.

In a large mixing bowl combine the wheat berries, the kale, and the nectarine.

Drizzle on the balsamic vinegar and toss everything to combine.

Stir in the mozzarella pieces scoop into bowls and EAT!!!