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
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.
Cut remaining 3 onion halves crosswise into 1/2-inch slices.
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.