Wheatberry Kale Recipe

This is a simple wheatberry kale recipe for a hearty and delicious Wheat Berry and Kale side dish.

This is a great way to use wheatberries - my wheatberry kale recipe is both delicious and nutritious.

So what is wheat berry? Wheatberry refers to the entire wheat kernel composed of bran, germ and endosperm. When ground, they produce whole-wheat flour. Used whole, wheat berries can be used like one would use rice - as a side dish, in salad, casseroles etc. The grain can be sprouted as well and the sprouts can be added to salads. More on sprouting...

I often cook up a pot of wheatberries and keep them around for quick and easy meal preparation. I especially like using grains as a nutritious breakfast and will often eat a bowl of wheat berries with soy milk topped with chopped dates for breakfast.

So I had a pot of cooked wheat berries in the fridge and some beautiful fresh kale and came up with this easy and yummy Wheat Berry Kale Recipe.

If you don't just happen to have a pot of wheatberries in your fridge, start by rinsing 2 cups wheat berries under cold water. Place in pan and add 6 cups cold water, 2 bay leaves, 6 kernels allspice and salt. If you don't want to use the bay leaves and allspice - that's okay too. Bring to boil and simmer until the wheatberry is soft and chewy. Remove bay leaves and the allspice kernels and voila - you have a pot of wheatberries!

Now, what do you need for this tasty dish you see in the photo, above?


2 cups cooked wheat berries

1bunch kale leaves - this really depends on how big the leaves are - eyeball it - approximate quantities definitely work well with this recipe. You can also use spinach leaves if you prefer.

1 large onion

2 stalks celery

2-3 large mushrooms

1/2 lemon

salt, pepper

olive oil


Slice the onion into thin rounds

Clean the kale well under running water. Chop the leaves roughly. You can use fresh spinach if you don't have kale.

Slice the mushrooms.

Chop the celery.

Heat a few tablespoons of olive oil in a pan.

Saute the onions in the oil until golden. Add the celery and mushroom slices and stir fry for a couple of minutes. Now add the chopped kale and saute until wilted.

Season with salt and pepper - I like the taste and texture of sea salt and fresh ground pepper - use what works best for you. Squeeze the lemon over the vegetables. Stir and serve.

Yum Yum Yum Yum Yummy

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I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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