Greenwheat Freekeh™ and Massaged Kale Salad - 8 oz.


Yield: 8 servings




  1. In a rice cooker, add InHarvest Greenwheat Freekeh and stock or water. Cook, covered, for 22 minutes or until tender. Remove the freekeh from heat and transfer it to a container. Set aside to cool.
  2. Place the kale in a large bowl and begin tearing the leaves into smaller pieces while massaging them. Continue until the kale becomes dark, tender and is in bite-size pieces.
  3. To make the dressing, combine the lemon juice, anchovies, garlic, TABASCO, olive oil, salt and pepper. Purée with an immersion blender or in a food processor until thickened and well blended.
  4. In a large bowl, toss together the freekeh, kale, dressing and Parmesan. Serve 1 cup per portion at room temperature.