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Wheat Berries with Charred Onions and Kale


  • 1 1/2 cups wheat berries
  • 2 medium onions, halved, divided
  • 5 sprigs thyme
  • 1 tbl kosher salt plus more
  • 8 tbl olive oil, divided
  • freshly ground black pepper
  • 1 bunch kale, stemmed, leaves torn into 2-inch pieces
  • 1 tbl fresh lemon juice


1. Combine wheat berries, 1 onion half, thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2 inches. Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.

2. Cut remaining 3 onion halves crosswise into 1/2-inch slices. Heat 1tablespoon oil in a large pan 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 to bowl with wheat berries. Add 1 tablespoon oil to same skillet. 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.

3. Add charred kale to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.


Adapted by Oliver Strand

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