Wheat Berries with Charred Onions and Kale

Wheatberries & Kale
So today’s final grain is the wheat berry. For those of you not familiar with this one, it is the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm. The grains, or berries, are a tan to reddish brown colour. What I love about them is their al dente bite and yummy taste. They are a great alternative to rice or other grains, and can be easily found in health food stores and some of your larger supermarkets. They are great as the base for a cold salad, mixed with diced veggies and feta. For this recipe we’re using them in a hot side dish, along with that trendy green kale! Be sure to check out my tips on how to de-stem and slice up the kale for best eating! The recipe below will serve six as a side dish and is definitely what should be on your table tonight! Enjoy!

1 ½ cups wheat berries
2 medium onions, halved, divided
5 sprigs thyme*
2 garlic cloves
½ teaspoon red chilli flakes, divided (to taste)
1 tablespoon kosher salt plus more
8 tablespoons olive oil, divided
freshly ground black pepper
1 bunch kale, stems removed, cut into chiffonade/ribbons (about 8 packed cups)* §
1 tablespoon fresh lemon juice

* Click here to learn how to clean thyme and kale.
§ Click here to learn how to destem and chiffonade kale.


Combine wheat berries, ½ of 1 onion, the thyme sprigs, 1 garlic clove and 1 tablespoon salt in a large saucepan; add water to cover by 2″. 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, thyme and garlic clove. Place the wheat berries in a large bowl and allow them to let cool.

Cut remaining 3 onion halves crosswise into ½” slices. Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium-high heat and add the onions. Mince the remaining garlic clove, and add half of it to the onions, along with ¼ of a teaspoon chilli flakes. Season the onions lightly with salt and pepper. Cook the onions, stirring occasionally, until onions are charred in spots, about 5-7 minutes. Transfer the onions to the bowl with the wheat berries.

Add 1 tablespoon oil to same skillet. Working in 3 batches, add the kale and the remaining garlic and chilli pepper, and cook, tossing occasionally, sprinkling with salt and pepper. Add oil as needed between batches, until the kale is charred in spots, about 1-3 minutes per batch. Add the charred kale to the bowl. Drizzle the wheat berries and vegetables with the lemon juice and any remaining oil; tossing to coat. Season to taste with salt and pepper.

Pan-Fried Whiting Fillets with Garlic Kale

Pan-Fried Whiting Fillets with Garlic KaleOkay, so Queen Victoria’s chef may not have made his whiting fillets like I have in the recipe below, but to be honest, it was probably pretty close. I found another recipe from the era and it gives a simple recipe for dusting the fillets and serving them with a Hollandaise sauce. I figure a beurre blanc sauce with garlic kale is a nice modern twist. This recipe will serve 6-8 people. I hope you enjoy it!

Fillets of Whitings FriedIngredients:

Garlic Kale:
2 large bunches (about 500g) kale, stems trimmed*
½ cup unsalted butter (1 stick)
3 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
½ teaspoon chili flakes

Whiting Fillets:
⅔ cup olive oil
½ cup flour
½ teaspoon salt
½ teaspoon white pepper
16 (about 1.1 kg) whiting fillets, skin off

Beurre Blanc:
½ cup dry white wine
½ cup white wine vinegar
2 shallots, thinly sliced
2 tablespoons lemon juice, plus extra wedges to serve
1 ¾ cup chilled unsalted butter, cubed (just under 4 sticks)
salt and white pepper, to taste

* Click here to learn about cleaning kale.


For the beurre blanc, bring wine and vinegar to the boil in a saucepan. Add the shallots, and season with salt and white pepper and season. Reduce heat to low and cook for 6-8 minutes until most of the liquid has evaporated (about 3 tablespoons liquid should remain). Stir in 1 tablespoon of lemon juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm. Reduce heat to low. Add butter, a piece at a time, whisking constantly so it melts before more is added. Remove from heat and whisk in remaining tablespoon of lemon juice. Season to taste, set aside and keep warm.

Meanwhile, blanch kale in a pan of salted boiling water for 5 minutes or until just tender. Drain. Heat butter and extra virgin olive oil in a pan over medium-high heat. Add garlic and chili, then cook, stirring, for 1 minute or until fragrant. Add kale, season and toss to coat. Cook for a further 10 minutes until tender.

To prepare the fillets, in a small bowl mix together the flour, salt and pepper. Heat the olive oil in a pan over medium-high heat. Coat the fillets with the seasoned flour, and shake each fillet to remove any extra coating. Cook the fish in the hot oil for 2-3 minutes each side until golden.

To serve, divide the kale and fish among plates, and spoon the beurre blanc over the fish and serve with lemon wedges.