Greenwheat Freekeh™ and Massaged Kale Salad - 8 oz.

Greenwheat Freekeh™ and Massaged Kale Salad - 8 oz.

InHarvest Products Used


Yield: 8 servings

  • 8 oz. InHarvest Greenwheat Freekeh™
  • 2 c. chicken stock or salted water
  • 2 bunches kale, cleaned, ribs removed
  • 2 small lemons, juiced
  • 3 anchovy fillets
  • 3 garlic cloves
  • ½ t. TABASCO®
  • ¾ c. olive oil
  • ½ t. kosher salt
  • ½ t. ground black pepper
  • 1 c. shredded Parmesan




  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.