Recipe: Seasonal Collard Greens

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RECIPE SOURCE

COLLARD GREENS WITH FREEKEH

http://www.myrecipes.com/recipe/collard-greens-salad-freekeh

COLLARD GREENS WITH FREEKEH

Feb 2, 2018Fall, Recipes, Spring, Winter

Well, the universe has chosen to remind me that I am not Superwoman and am all too human and breakable by providing me with an excruciating bout of sciatica.  This means no standing on my feet for more than a few minutes and trying to pick recipes for my husband to cook for us that I might be able to help with from a seated position.  Just because I am not mobile at the moment does not mean that I am going to give up eating seasonally and healthily.  Enter who might be my next food crush: Joshua McFadden and his book, “Six Seasons.”  This recipe, along with a couple hundred others are broken down seasonally with some delicious and inventive ingredients.  This one calls for freekeh, a roasted wheat grain with a lovely smokey flavor.  It is worth hunting down, but you could also use a medium grain bulgur or if gluten is an issue; cracked buckwheat groats.  Here’s hoping I’ll be vertical next time we speak.

INGREDIENTS

  • 1/2 cup sliced almonds
  • About 1 1/4 tsp. kosher salt, divided
  • 1 cup cracked freekeh* or medium bulgur wheat
  • 4 garlic cloves, smashed
  • 1/4 teaspoon red chile flakes
  • 3/4 pound collard greens (1 or 2 bunches)
  • 2 to 3 tbsp. sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon pepper
  • 1 large firm-ripe Bosc pear, very thinly sliced lengthwise
  • 1/2 cup thinly sliced green onions

DIRECTIONS

Step 1

Preheat oven to 350°. Roast almonds in a shallow pan until golden, stirring once, 8 to 10 minutes.

Step 2

Meanwhile, bring 2 1/2 cups water and 1/2 tsp. salt to a boil in a medium saucepan. Add the freekeh, garlic, and chile flakes. Cover, reduce heat, and simmer until freekeh is tender, 20 to 25 minutes. Let stand 5 minutes. Strain freekeh, then spread on a rimmed baking sheet to cool (put it in the fridge if you’re in a hurry). Discard large pieces of garlic.

Step 3

While freekeh cooks, cut ribs and stems from collards; save them for another use. Rinse leaves and spin dry. Stack a few at a time, roll lengthwise into a long cigar, and very thinly slice crosswise. In a large bowl, toss collards well with 3/4 tsp. salt.

Step 4

Add 2 tbsp. vinegar, the oil, and pepper to collards and toss to blend. Add cooled freekeh and toss to combine; then add almonds, pear, and green onions and toss gently. Season to taste with more vinegar and salt if you like.

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