Collard greens salad Freekeh
December 23, 2015
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
- 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.
- 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.
Caldo Verde Portuguese soup
October 27, 2015
From Williams Sonoma 1998 , 6 servings.
- ½ LB chorizo, linguiça or kielbasa sausage (ore mix half chorizo/linguiça). Boil in water about 5 min, prick skins, save water (you can add to soup base). Remove sausage and slice on cutting board.
- ¾ LB Kale or collard greens (or dark green cabbage leaves from Portugal), removed from stems, stack and roll like a cigar, cut into thin strips.
- ¼ C olive oil
- 2 large yellow onions chopped.
- 3 or 4 dutch gold potatoes (1¼LB) peeled -optional- thinly sliced.
- 3 or 4 garlic cloves minced
- 6 to 7 C water or chicken broth
In large soup pot, warm olive oil, sauté onions until translucent about 10 mins.
Increase heat to med-hi, add potatoes and garlic until slightly softened. (5 mins)
Add water, reduce heat to low, cover & simmer about 20 minutes until potatoes are soft.
Scoop out 2 C potatoes and mash, return to pot.
Add sliced sausages, simmer until sausages cooked through (about 5 mins)
Add greens, simmer uncovered 3 to 5 mins. Greens should be bright, slightly crunchy.
Ladle soup into bowls, drizzle each with extra virgin olive oil.
Olsson Recipes 