Kevin likes kale. I like kale. Kale makes me fart. But that's okay. I just don't eat it at work. And good morning to you all.
In addition to the great-lookin' kale at the farmers' market these days, remember good ol' (can't get enough of apostrophes today '''') freekeh? No? I'm insulted. Anyway, in that recipe I soaked the freekeh for a long time before cooking, but noticed that the freekeh started bursting and breaking down. No likey. So I found some other recipes that had no soaking requirement, and decided to try my hand with that. It worked! No more having to plan ahead on soaking. Likey.
Anyway, so I made freekeh with kale--a very easy winter/fall dish.
- 2 TBS olive oil
- 1 bunch kale (about 1 pound), stems removed and leaves torn into chunks
- 2 cloves garlic, peeled and smashed
- pinch of crushed red pepper flakes
- 1 cup low sodium chicken broth (or veggie broth)
- 1 TBS soy sauce (optional)
- 2 TBS butter
- 2 cups freekeh
- 1/4 tsp allspice (optional)
- 4 cups low sodium chicken broth (or veggie broth)
Serves about 4-6.
Deal with your kale.
I know, looks like a big head of broccoli. The stalks on this bunch were really short and curved, and I was too lazy to take another photo. Anyway, as I mentioned, remove the stalks and tear the leaves into pieces. I literally tear the leaves away from the stalk in chunks.
And oh my gosh I just realized that I captured my friend's midsection in the background. Looks like she's eating something--one of the many unnecessary but delicious and completely appreciated goodies that she brings over.
In a large pot (big enough to hold all the kale), place the olive oil, garlic and red pepper flakes. Turn on heat to medium, and cook until garlic turns just lightly golden brown.
Throw in half of the kale--it starts as a massive amount but cooks down a lot. Toss to coat with oil and wait until it's wilted a little to add the remaining half, and do the same. Sprinkle in salt and pepper.
Add the broth.
I also added about a TBS of soy sauce, but don't know if that actually did anything.
Lower heat, cover pot, and simmer until kale reaches desired consistency--at least 20 minutes (varies depending on the kale and your taste). Once in a while, take a peek under the lid and add any water or broth if it looks too dry, and give it a stir.
As for the freekeh--melt 2 TBS butter in a medium saucepan. Add the freekeh and mix around for about 3 minutes until lightly toasted.
And here's where I stopped taking pictures. Add in the allspice, 4 cups broth, salt and pepper. Bring to a boil, lower heat and simmer, covered, for about 30 minutes, or until freekeh is done to texture of your liking. I think I ended up simmering the freekeh for about 45 minutes. If it gets too dry during this process, add in more water/broth.
Remove freekeh with a slotted spoon (or drain) if there is a lot of liquid, and add freekeh to kale. Mix well and serve.
I feel so nutritious.