Bulgur and Kale

Name: Bulgur and Kale
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 4 portions
Ingredients: 2 tbsp extra virgin olive oil; 2 yellow onions; 2 garlic cloves; 2 3/4 cups bulgur; 1 1/4 lb black kale; 1 lemon (juice only); 2 tsp ground cumin; 1 tsp salt; 1/4 tsp ground black pepper

Prep time: 50 min
Total time: 55 min
Keeps: 2 days

Allergens: Gluten

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

2 tbsp extra virgin olive oil
2 yellow onions
2 garlic cloves
2 3/4 cups bulgur
1 1/4 lb black kale
1 lemon (juice only)
2 tsp ground cumin
1 tsp salt
1/4 tsp ground black pepper

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Finely chop the kale leaves (not the stems) and the onions, and press or mince the garlic.

Heat the oil in a large pot over medium heat (6/9). Sauté the onions for about 5 minutes, until soft and translucent.

Add the garlic and cook for 1 minute, stirring frequently.

Add the cumin and kale and cook for about 10 minutes, until the kale is wilted and tender.

Meanwhile, cook the bulgur in salted water according to the package instructions.

Combine the bulgur and kale in a bowl, stir in the lemon juice, and season with pepper.

Nutrition per portion

Calories: 509
Carbohydrates: 97 g
Protein: 20 g
Fat: 10 g
Iron: 5.7 mg
Calcium: 289.1 mg