Cook the teff. In a medium pot, heat oil over medium heat. Add shallot and saute until fragrant and deeply golden. Add water, teff, salt, spices and whisk until smooth. Bring to a boil. Reduce heat to medium-low, cover and cook 15 minutes, or until teff is tender (yet still intact) and when stirred has a consistency of a thick porridge.

Grease an 8×8 inch baking dish with olive oil. Give teff a good stir and pour into the baking dish. Using an oiled spatula, smooth the top. Let this cool and place into the fridge until it sets up and is firm, about 4 hours (or overnight). If making ahead see notes.

Once teff is cooled and firm, cut into four squares. Remove cakes, then cut each into two triangles. ( See notes, for appetizer version.)

Pan fry the teff cakes in a skillet, with a little oil, over medium heat, until crispy and heated through, about 5-6 minutes on each side. Place in a warm oven if you like. (Alternately, you can bake these on a greased, parchment-lined sheet pan- 20 mins @400F . Brush the tops with olive oil. )

Wipe out the skillet, heat 1 tablespoon oil over medium heat and add garlic, stirring until golden, about 2-3 mintues. Add Kale and gently wilt. Add a splash of white wine and season with salt and pepper. Set aside.

Place tomatoes, parsley, olive oil, and balsamic in a small bowl and mix. Season with salt and pepper.

Place the warm, crispy teff cakes ( 2 triangles per person) on a plate, layering with the chard. Divide the tomato relish over the top, spooning any remaining dressing on or around the cakes. Serve immediately!