Bring 1 1/2 cups water to a boil in a small saucepan; stir in freekeh. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand 10 minutes. Drain any remaining liquid. Freekeh should be slightly al dente and a bit chewy.
Preheat oven to 375°F.
While freekeh cooks, heat a 10-inch cast-iron or other ovenproof skillet over medium heat. Add oil; swirl to coat. Add shallots, red pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Add half of kale and 1/4 cup water; cover and cook 2 minutes or until kale wilts. Add remaining kale and 1/4 cup water; cover and cook 6 minutes or until kale is tender. Stirin freekeh.
Combine milk and next 4 ingredients, stirring with a whisk. Pour evenly over freekeh mixture in pan without stirring; cook over medium heat 2 minutes or until egg mixture starts to set around edges. Place pan in oven. Bake at 375°F for 8 to 10 minutes or until almost set. Turn on broiler (do not remove pan from oven); broil 2 minutes or until top is lightly browned. Cool 5 minutes before cutting into wedges.
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