Bulgur, Greens and Walnuts
I have two bags of Bob’s Red Mill bulgur in my kitchen and wanted to make a dent in them. In the past I’ve made tabouli with bulgur, using the easy soak method. But I found bulgur was just as easy to cook when I made a modified version of Eating Well’s Mustard Greens & Bulgur.
I cooked the bulgur according to the package directions. I love how nutty and chewy it is!
Toasted (er, borderline burned) 2Tbsp of walnuts.
Next I finely chopped two shallots and cooked them for a few minutes in 5 tsp olive oil until they started to burn, then added two cloves of minced garlic.
Next I added this entire bag of Trader Joes Southern Greens blend, which has a mix of turnip greens, collard greens, spinach, and mustard greens. It was a BIG bag, and I had to add it to my pan in batches since it didn’t all fit at once. I cooked the greens until tender, 5-7 minutes. Next I poured in 4tsp white wine vinegar and tossed on a handful of jumbo raisins (about 3/4 cup).
And then added in the cooked bulgur, and seasoned it with salt.
Topped it all off with the toasted walnuts.
Dark leafy greens + nuts + raisins is one of my favorite combinations since the bitterness of the greens is sweetened by the raisins, and the nuts add a little crunch. Adding bulgur to this typical side dish was a great way to enjoy some favorites as a 1-bowl meal.
Psst…happy March! It’s officially my birthday month – 2 months if you count the fact that I already started celebrating last weekend in February. But today’s Birthday shoutout goes to Liz! Everyone hop over to her On Tap for Today blog to wish her a very happy birthday!