Wheat Berries with Charred Onions and Kale
Am I turning into a health nut or what? I have eaten more kale in the past 6 months than I have in my whole lifetime, seriously. This blog is working wonders for my health and waistline (as well as my hubby’s). It was actually John that picked out this recipe, can you believe it? We received the recent issue of bon appetit on Friday. John opened it up, pointed at two recipes, looked at me and said, “honey, we’re making this for dinner on Sunday.” I then took a look at the two recipes and happily agreed. Did I mention that John is an amazing cook, even better than me? I’m such a lucky girl.
Wheat berries? You’re probably wondering what the heck they are. Wheat berries are simply individual kernels of wheat. They’re a true whole grain. A cup of cooked wheat berries has about 300 calories and is packed with fiber, protein and iron. Wheat berries have a chewy bite and a subtle nutty and earthy flavor. You can find them in the natural foods section of your local grocery store. I found these at Whole Foods in the bulk bins.
Wheat berries with charred onions and kale
recipe from bon appetit
- 1 1/2 cups wheat berries
- 2 medium yellow onions – see instructions below
- 5 sprigs thyme
- 1 tablespoon kosher salt plus more
- 2-3 tablespoons extra virgin olive oil – The recipe called for 8 tablespoons but we did not feel we needed all the oil, so we just added what we felt was necessary.
- freshly ground black pepper
- 1 bunch kale, de-stemmed, leaves torn into 2-inch pieces (about 8 packed cups) – I used curly kale for this recipe
- 1 tablespoon fresh lemon juice
Combine wheat berries, 1 onion half, 5 thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2 inches.
The below photo was taken before I put in the water, of course, but I thought it was pretty so I snapped up a picture.
Bring to a boil; reduce heat to medium or medium low (our stove has an intense flame so we went to medium low) and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes.
Drain in a colander and discard the onion and thyme sprigs. Place wheat berries in a large bowl and let cool.
Meanwhile, rinse, de-stem, dry and tear up your kale into 2-inch pieces; set aside.
Cut remaining 3 onion halves crosswise into 1/2-inch slices.
Heat 1 tablespoon olive oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes.
Transfer onions to the bowl with wheat berries
Add 1 tablespoon olive oil to same skillet (we actually added about 1 teaspoon as there was oil leftover). Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch.
This is another tasty and kid approved way to get your kale in. My kids loved the kale sautéed this way as it reminded them of kale chips but without the crunch.
Add the kale to the bowl. Drizzle with the 1 tablespoon freshly squeezed lemon juice and any remaining oil left in the pan; toss to coat. Season to taste with salt and pepper.
We served this up as a side salad for dinner, but I would definitely eat a bowl of this for lunch without the steak!
Here were my leftovers the next day. I topped the salad with some leftover steak and the herb salsa. I then microwaved it for about 1 minute.
It was a two-nighter meal and tasted just as good or even better the next night.
What have you made with kale lately?
Are you becoming kale obsessed like me?