Collard Greens Salad With Freekeh

• 1/2 cup sliced almonds
• About 1 1/4 tsp. kosher salt, divided
• 1 cup cracked freekeh* or medium bulgur wheat
• 4 garlic cloves, smashed
• 1/4 teaspoon red chile flakes
• 3/4 pound collard greens (1 or 2 bunches)
• 2 to 3 tbsp. sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon pepper
• 1 large firm-ripe Bosc pear, very thinly sliced lengthwise
• 1/2 cup thinly sliced green onions

1. Preheat oven to 350u0b0. Roast almonds in a shallow pan until golden, stirring once, 8 to 10 minutes.
2. Meanwhile, bring 2 1/2 cups water and 1/2 tsp. salt to a boil in a medium saucepan. Add the freekeh, garlic, and chile flakes. Cover, reduce heat, and simmer until freekeh is tender, 20 to 25 minutes. Let stand 5 minutes. Strain freekeh, then spread on a rimmed baking sheet to cool (put it in the fridge if you're in a hurry). Discard large pieces of garlic.
3. While freekeh cooks, cut ribs and stems from collards; save them for another use. Rinse leaves and spin dry. Stack a few at a time, roll lengthwise into a long cigar, and very thinly slice crosswise. In a large bowl, toss collards well with 3/4 tsp. salt.
4. Add 2 tbsp. vinegar, the oil, and pepper to collards and toss to blend. Add cooled freekeh and toss to combine; then add almonds, pear, and green onions and toss gently. Season to taste with more vinegar and salt if you like.
5. *Find cracked freekeh at well-stocked grocery stores and natural-foods stores, and at bobsredmill.com.

almonds, kosher salt, cracked freekeh, garlic, red chile flakes, collard greens, sherry vinegar, extravirgin olive oil, pepper, pear, green onions

Taken from www.myrecipes.com/recipe/collard-greens-salad-freekeh (may not work)