You are here

Wheat Berry & Braised Kale Salad

Recipe type: Entree



3 bunches
Tuscan Kale (cleaned, de-ribbed and cut into small pieces)
Large Tomatoes (fresh)
3 cloves
Garlic (peeled and diced)


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.