Bulgur with Tomatoes and Kale
February 22, 2011 § 1 Comment
Sometimes dinner is just a bowl of gussied-up bulgur. Not that bulgur is meaningless or anything. Not in the least. It’s a whole grain, high in fiber, packed with good nutrition—it’s awesome just for that. Throw in its great taste and texture, it’s a real winner.
But when I say “sometimes dinner is just a bowl of gussied-up bulgur,” I mean some days you just don’t want to put a lot of effort into the evening meal. Aside from pulling a box of frozen somethin’ out of the freezer, fancified bulgur is an easy solution.
Two weekends ago at the Somerville Winter Farmers Market, one of the vendors—she sells Middle Eastern prepared foods—shared a quick-and-easy bulgur recipe with Jennifer and I. Having just come home from a long weekend in Vermont, we decided to take mealtime easy and whip up the bulgur. Jennifer prepped the dish, I stood by and watched. Full credit goes to my favorite chef.
- 1 sweet onion
- 1 TBS evoo
- 1 can (28 oz) diced tomatoes
- salt & pepper
- 1 small bunch kale, washed and roughly torn
- 1 cup bulgur
- feta cheese
-Chop onion. In a medium pot, saute onion in olive oil over medium until somewhat translucent. Add tomatoes. Season with salt and pepper. Heat until bubbling, then turn down to a simmer. Let simmer gently while you prep the kale.
-Add kale to tomato onion mixture, and try to combine with tomatoes, but don’t try too hard. Cover. Let simmer away for 15 minutes.
-After 15 minutes, kale should be mostly cooked. Stir in a cup of bulgur. Cover and let stand for 15 minutes. The bulgur should soften and expand during that time.
-Dish up in bowls as a light meal or spoon alongside an entree. Top with a sprinkling of feta cheese if you wish (and I wish).