Collards with freekeh, hazelnuts, and grapes from Six Seasons: A New Way with Vegetables (page 306) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • ellwell on November 10, 2022

    I didn’t use the freeman either, because we had that for lunch. I subbed basmati rice (cooked in the instant pot with the collards using the rice setting and did not add extra water-just let the collards steam on top of the rice). I let the rice and collards cool in a bowl and added the rest. It was delicious and I would definitely make it again. What a great way to eat collards— way better than how I grew up eating them with bacon fat!

  • purrviciouz on September 25, 2019

    Really nice flavors for a unique Autumn salad. I used quinoa instead of freekeh because I had some already but next time I'll try freekeh.

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