Olsson Recipes

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

Ingredients

• 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

Directions

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.