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Wheat Berry & Braised Kale Salad
Preheat oven to 370° F. Use about 1 gallon of water, unsalted, to boil off wheat berries over medium heat. In a large pan, brown garlic in olive oil. When garlic is golden brown, add tomato tapenade and stir for about 5 minutes. Then add fresh tomatoes, kale and let cook for about 20 minutes. When kale is wilted, add wheat berries and place mixture into a casserole. Top casserole with buffalo mozzarella and bake for about 20 minutes, or until cheese is golden brown.