Greenwheat Freekeh™ & Massaged Kale Salad

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  • 1¾ qts. chicken stock
  • 8 bunches kale, chopped
  • 1½ c. fresh lemon juice
  • 10 ea. canned anchovies
  • 10 ea. garlic cloves
  • 2 t. TABASCO®
  • 1½ c. extra virgin olive oil
  • 1 T. kosher salt
  • 2 t. ground black pepper
  • 4 c. shredded Parmesan


1. Bring liquid to a boil, add InHarvest Greenwheat Freekeh, reduce to a simmer and cook, covered, for 22 minutes or until grains are 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.

Recipe Yield: 32 servings

Nutrition Facts

Per serving: 320 cal., 14 g pro., 34 g carb., 9 g fiber, 16 g fat (3.5 g sat. fat), 10 mg chol., 400 mg sod., 4 g sugar

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