Wheat Berries with Charred Onions and Kale

Adapted from Bon Appétit

1 1/2 cups wheat berries (or other whole grain like sorgum)
2 medium onions, halved and cut crosswise into 1/2 inch slices
5 sprigs thyme
1 tablespoon kosher salt plus more
8 tablespoons olive oil, divided
Freshly ground black pepper
1 bunch kale, rinsed, stemmed,  and leaves torn into 2-inch pieces (about 8 packed cups)
1 tablespoon fresh lemon juice

Cook the grain according to package directions (e.g., boil wheat berries for 35 minutes and drain when tender). Place in a large bowl and let cool.

Meanwhile, heat 1 Tbsp. oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries.

Add 1 Tbsp. oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.