- 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
- calories 425
- caloriesfromfat 44 %
- protein 12 g
- fat 22 g
- satfat 2.5 g
- carbohydrate 52 g
- fiber 14 g
- sodium 493 mg
- cholesterol 0.0 mg
How to Make It
Preheat oven to 350°. Roast almonds in a shallow pan until golden, stirring once, 8 to 10 minutes.
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.
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.
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.
*Find cracked freekeh at well-stocked grocery stores and natural-foods stores, and at bobsredmill.com.