Posts Tagged ‘bulgur and kale pilaf


Kale with Bulgur

Everyone needs some TLC at times, right? A foot massage? A back rub? Some comfort food?

Last week, when I longed desperately for all three, I  was searching for something new to do with kale. It appears a lot in our Fair Shares box. Baked kale chips have become a mainstay in our house this summer, but it was time for something else. Without batting an eye my friend Georgina gave me a recipe that she swore by.

First, I’ll tell you the effect it had on me. It made me want to stop looking for other ways to use kale. The next time I have kale, collards, chard or mustard greens, I’ll make this. It’s medicinal. I liked it after the first bite, loved it after the fourth, and was addicted by the fifth or sixth. An hour later, I craved more. It’s wonderful comfort food. Thanks Georgina!

Kale with Bulgur
adapted from Food & Wine

1 small head of garlic, or 10 cloves, peeled, coarsely chopped
1 teaspoon salt
1 pound yellow onions, finely chopped (about 3 onions)
1 pound mixed sweet and earthy greens, such as Tuscan Kale, Swiss
chard and beet greens, stemmed and finely shredded (chopped in chiffonade)
1 cup coarse bulgur (3 1/2 oz)
1/4 cup extra-virgin olive oil
2 1/2 teaspoon red pepper paste (such as sriracha or sambal oelek)
1/2 tsp freshly ground black pepper
1/4 tsp  red pepper flakes

1/2 cup water
Juice from 1/2 lemon
Scallions, chopped, for serving
1/2 cup Feta cheese, crumbled

On a work surface, mash the chopped garlic with 1 teaspoon salt. In a large deep saucepan, combine the mashed garlic with the onions, mixed greens, bulgur, olive oil, red pepper paste, black pepper and red pepper flakes. Season with salt.

Using your hands, work the water into the bulgur until it’s absorbed. Cover the greens with a paper towel. Set the saucepan over low heat, cover and steam the greens and bulgur until they are very tender, about 30 minutes. Squeeze lemon juice into mixture. Serve the bulgur hot or cold, garnished with the scallions and topped with feta.

Serves 4



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