Lacinato kale, often called dinosaur kale because of its crinkled, bumpy texture, grows year-round in the Pacific Northwest. Massaging the leaves with your hands tenderizes them and tones down their bitter edge, which is a little more pronounced with summer harvests.

Recipe by Cooking Light June 2015


Credit: Neil Dacosta

Recipe Summary

45 mins
25 mins
Serves 6 (serving size: about 1 cup salad and 2 lamb chops)


Ingredient Checklist


Instructions Checklist
  • Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low; cover and simmer 22 minutes or until slightly chewy. Drain; rinse with cold water. Drain.

  • Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan; grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

  • Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture; toss to coat. Top salad with strawberries and cheese.

Chef's Notes

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Nutrition Facts

336 calories; fat 15.3g; saturated fat 4.7g; mono fat 7.6g; poly fat 1.2g; protein 32g; carbohydrates 17g; fiber 3g; cholesterol 95mg; iron 3mg; sodium 384mg; calcium 90mg.