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Kale Salad with Wheat Berries


  • 2 cups wheat berries
  • 2 shallots sliced thinly
  • Herbs from your garden chopped--use your favorite
  • 1 tablespoon salt
  • 2 tablespoons extra virgin olive oil
  • Pepper to taste
  • 1 bunch kale or other greens, torn into pieces
  • 1/2 lemon juiced
  • 1 cup of crumbled feta


  • Cover the wheat berries with a couple of inches of water--you may end up
  • draining the excess water at the end
  • Add salt and herbs to the water, bring to a boil and the and cook over
  • medium until the wheat berries are soft--up to an hour
  • When they are done to your liking, remove from heat, drain, and set aside
  • When the berries are done, cook the shallots in a cast iron skillet in olive
  • oil until translucent, and then add the kale or other greens just until wilted
  • Toss the shallots, greens, lemon juice, salt and pepper to taste, and top
  • with feta cheese


Vitamins, Minerals, and Nutients:
Vitamin A - required for maintaining healthy mucusa and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers
Vitamin C - a powerful antioxidant, which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Omega- and omega-6 fatty acids - decreases risk of heart disease
B-complex vitamin groups - essential for substrate metabolism in the body.
├četa-carotene, lutein and zea-xanthin - strong anti-oxidant and anti-cancer activities
Did you know?
One cup of cooked kale contains 10 percent of daily fiber needs? This leafy green can be helpful for those managing diabetes as well!