Collard greens salad Freekeh

December 23, 2015

Sunset 2015, serves 4. Pair with bubbly sparkling Chardonnay (Iron Horse 2010 Ocean reserve, Blanc de Blancs


  • ½ C sliced almonds roasted (350º 8 min)
  • 1 Cup cracked Freekeh or medium bulgar wheat
  • 4 garlic cloves
  • ¼ tsp red chili flakes
  • ¾ LBs collard greens  1or 2 bunches
  • 2 -3 TBs sherry vinegar
  • ¼ C olive oil
  • ½ tsp pepper
  • 1 large firm Bosc pear, thinly sliced lengthwise spears.
  • ½ C thinly sliced green onions


  1. In medium saucepan, bring 2½ Cups salted water to boil.  Add 1 C Freekeh, garlic and chili flakes. Reduce heat, cover, simmer 20 min. Let stand 5 min. Drain and cool Freekeh on baking sheet.
  2. Cut ribs & stems from collard greens, roll lengthwise and slice into thin strips. Toss with ¾ tsp salt. Then add vinegar, oil & pepper, toss to blend. Add cooled Freekeh, toss again. Then add almonds, pear & green onions, toss gently.

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