Ordinarily these two sides would be separate recipes, but together they're a dynamic duo. One is sweet and oniony, the other is saltier and umami-rich. These two dishes are also nutritionally sound, offering fiber-ful whole grains and dark leafy greens packed with minerals. Add a protein and you have an easy weeknight meal that's interesting enough for company.
Yields 2 servings of each.
Onion Freekeh Ingredients:
- 1 large yellow onion
- 1 clove garlic
- 6 tablespoons extra-virgin olive oil, separated (4T+2T)
- 1 cup cracked freekeh
- 2 cups water
- Kosher salt
Seared Greens Ingredients:
- 3 cloves garlic
- 1 bunch dinosaur or Lacinto kale
- 1 bunch collard greens
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons mashed anchovy
- ⅛ cup water
Onion Freekeh Instructions:
- Halve and thinly slice the onion into half-moons. Finely mince the garlic.
- Heat 4 tablespoons oil in a sauté pan over medium heat and sauté the onion with a big pinch of salt, stirring occasionally, for about 20 minutes, until it starts to caramelize and darken. You may need to reduce heat to medium-low to avoid overcooking.
- Add garlic and stir. Then add freekeh and stir well to combine.
- Increase heat to medium-high and cook, stirring frequently, until freekeh is darker brown and onions are charred slightly, about another 10 minutes. Do not rush this step and keep a close eye on both the freekeh and the onions.
- Add another pinch of salt, then water, and reduce heat to medium. Simmer 8 minutes; there will be some liquid left. Season with salt to taste. Freekeh will thicken as it stands.
Seared Greens Instructions:
- Slice the garlic into rounds. Don't slice them too thinly to avoid burning later on.
- Stem, then cut both the kale and collards into thin ribbons. Wash, drain, wash again, then spin dry.
- In a large sauté pan (large enough to hold all of the greens) over medium-high heat, heat the oil and add the anchovy and garlic when hot. Quickly stir to melt the anchovy.
- Immediately add all of the greens, then the water, a pinch of salt, and cover the pan. Shaking the pan frequently, cook until almost all of the water has evaporated, 4 to 6 minutes.
- Uncover and reduce heat slightly. Stirring frequently, continue to cook greens until bone dry and darkened slightly, and garlic is dark brown and fragrant, another 6 to 8 minutes. Taste and season with flake sea salt to taste.