Onion Freekeh + Seared Greens

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
  • Salt

Onion Freekeh Instructions:

  1. Halve and thinly slice the onion into half-moons. Finely mince the garlic.
  2. 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.
  3. Add garlic and stir. Then add freekeh and stir well to combine.
  4. 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.
  5. 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:

  1. Slice the garlic into rounds. Don't slice them too thinly to avoid burning later on.
  2. Stem, then cut both the kale and collards into thin ribbons. Wash, drain, wash again, then spin dry.
  3. 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.
  4. 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.
  5. 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.