The ancient grain freekeh is toasted young green wheat that is slightly nutty, chewy, and smoky. This quick-cooking super food is high in fiber, protein, iron, and calcium.
Ingredients:
Crust:
Olive oil
1½ cups water
2/3 cups freekeh
½ cup lightly packed almond flour
1/3 cup grated Parmesan cheese
½ teaspoon freshly ground black pepper
Filling:
2 tablespoons olive oil
1 very large onion, halved and sliced
4 cloves green garlic , minced
2/3 cups each: Shredded smoked mozzarella and Jack cheese
¼ cup grated Parmesan cheese
2 cups each: torn mustard greens, curly kale, chard, and dandelion leaves
1 tablespoon each: chopped fresh rosemary, oregano, and Italian parsley
1½ cups half-and-half
½ cup ricotta cheese
½ teaspoon sea salt
4 eggs
Directions:
1. Preheat oven to 425 degrees and coat a 9-inch spring form pan with olive oil
2. Bring water and freekeh to a boil in a medium saucepan, reduce heat and simmer, covered, for 10 minutes and let cool. Fluff with a fork and stir in remaining crust ingredients and press evenly onto the bottom and sides of the prepared pan. Bake for 20 minutes.
3. While crust is baking, heat olive oil in a very large skillet over medium heat. Add onion and cook for 30 minutes, stirring quite frequently. Remove from heat and stir in green garlic. Spread on the bottom of the crust and top with mozzarella, Jack, and Parmesan cheeses.
4. In a large pot of boiling water, blanch the greens for 2 minutes then run under cold water to stop the cooking process. They will turn bright green. Squeeze out all excess water. Separate with your fingers and place greens and herbs over cheese.
5. Beat remaining filling ingredients well in a large bowl and carefully pour into the pan. Reduce heat to 375 degrees F. Bake for 55 minutes or until the center is set when pan is gently shaken. Let stand for 5 minutes before removing sides from pan.
Serves 10