From the blog For Love of the Table
1 medium sweet potato (about 10 oz.), peeled and cut into a 1/2-inch dice
2 1/2 T. olive oil, divided....plus extra to finish
salt and black pepper
1 bunch Red Russian Kale, tough ribs removed and washed in several changes of water
1 small red onion (4 to 5 oz.), finely diced
1 1/2 T. unsalted butter
2/3 cup (100g) cracked freekeh, rinsed
a generous 1/8 t. ground cinnamon
a generous 1/8 t. ground allspice
3/4 c. chicken stock, vegetable stock or water
1/4 c. dried cranberries
1 small clove garlic, minced
pinch hot pepper flakes
3 to 4 T. roughly cut Italian flat leaf parsley
1/3 c. walnuts, toasted and coarsely crumbled
3 to 4 T. Labneh
Toss the sweet potatoes with a tablespoon of olive oil and salt & pepper to taste. Spread on a baking sheet and transfer to a preheated 400° oven. Roast until tender and lightly caramelized, stirring once—about 25 to 30 minutes. Set aside
Drop the kale into a large pot of boiling salted water and cook until tender. Drain and spread on a baking sheet. When cool enough to handle, squeeze out the excess liquid one handful at a time. Roughly chop and set aside.
Melt the butter and 1/2 T. of the olive oil in a heavy-bottomed pot set over medium heat. Add the onions and stir to coat in the fat. Sweat—stirring occasionally—until the onion is soft and translucent and just beginning to caramelize around the edges...about 5 to 10 minutes. Increase the heat to medium high and add the drained freekeh along with the spices and a generous pinch of salt. Continue to cook for a minute until the grains are coated in the oil and sizzling in the hot oil. Add the stock or water and bring to a full boil. Reduce the heat to the lowest setting and cook, covered until the freekeh is tender—20 to 25 minutes. Remove from the heat and scatter the dried cranberries over the surface of the freekeh. Cover and let rest for 5 minutes.
While the freekeh rests, heat a tablespoon or so of olive oil in a wide sauté pan set over medium heat. Add the garlic and pepper flakes and cook until the garlic begins to sizzle and is fragrant. Add the kale, season with salt and continue to cook and stir until the kale is hot through.
Transfer the freekeh and craisins to a large bowl. Add the warm kale followed by the parsley, sweet potatoes and walnuts. Toss until everything is well combined. Serve with a dollop of labneh and a drizzle of olive oil if you like. Serves 2 generously as an entrée.
Note: Recipe is easily multiplied.
http://www.forloveofthetable.com/2016/11/an-autumn-freekeh-pilaf.html
As published on forloveofthetable.com
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