While most people are posting holiday cookie recipes galore I seem to be focusing on more nutritious foods of late. This is partly due to my parents bringing over food every week and they want to make sure I eat healthy. Of course I don't have a great deal of time to bake much (though banana bread has been made weekly as my husband does the groceries now and he somehow always seems to come home with a large bunch of ripe bananas).
This recipe comes from my father who shares my love for kale and swiss chard. Braised kale is a magical, magical thing. Pasta with braised kale is still a favorite in our house but this recipe is definitely a close second. You can adjust the ratio of bulgur to kale and make this more of a salad or more of a hearty side dish. It's so filling it makes a great lunch by itself.
1 cup bulgur
large bunch kale or swiss chard, ribs removed, leaves chopped
1 onion, chopped
salt, pepper, olive oil
Rinse bulgur (try and use #4 which you can find at most Korean or Middle Eastern grocery stores) and let drain. Sautee onion in some olive oil in a large pot over medium heat. Add kale, salt, pepper and saute for 15 minutes. Add bulgur and saute for 1 minute. Add 1 and 1/2 cup water and let come to a boil. Lower heat and and cook for 15 minutes, adding more water if needed. Bulgur should fluff out and absorb all water (notes: tastes better if home made vegetable stock is used instead of water).
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