Bulgur With Savory Greens Recipes

Steps:

• In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.
• Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.
• Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
• In a large heavy skillet cook garlic in oil over moderate heat,stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat.
• Preheat oven to 400°F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
• Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
• Make topping:
• In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
• Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.

Steps:

• Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

Steps:

• Cook the bulgur wheat in boiling salted water for 15 mins or until tender, adding the peas for the final 3 mins of cooking.
• Make the dressing by combining the oil, lemon juice and seasoning. Stir the herbs through the drained bulgur wheat and peas with the dressing.

Steps:

• Make the mujadara: Bring lentils and 4 cups of water to a boil in a medium pot over high. Reduce heat to low and simmer until lentils are partly cooked, 12 to 18 minutes. Taste a lentil to see if it's tender but still has a bite. The timing depends on the lentil variety: Black and le Puy need the most time; green needs the least. Remove from heat.
• Meanwhile, heat the olive oil in a medium frying pan over medium-high. Add the onions and cook, stirring regularly, until deep golden brown and starting to crisp, 15 to 20 minutes. It is important to get them to this point because dark onions give mujadara its distinctive dark color and flavor. Onions go from deep brown to burned very quickly, so be sure to remove from the heat before they burn.
• Pour the onions with the oil over the lentils, and stir in the salt and cumin. Add the bulgur, bring the mixture to a boil, then reduce heat to lowest setting and simmer, covered, until fully cooked, 10 to 15 minutes. Check on the mujadara periodically: If the bulgur and lentils are not fully cooked but the water has evaporated, add a few tablespoons of water and continue to cook until done. Place a tea towel or paper towels under the lid and let sit for 15 minutes.
• If you are making the optional topping, prepare it while the mujadara rests: Heat about 1 inch vegetable oil in a small saucepan over medium to 350 degrees or until a small morsel of bread bubbles and immediately rises to the top. Cut the onion in half and slice through the core to create very thin crescents. Place onions in a medium bowl, sprinkle with the cornstarch and toss to combine. Working in small batches, carefully add to hot oil and fry, stirring occasionally for even browning, until crisp and golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels until dry and crispy, about 2 minutes.
• To serve, transfer mujadara to a serving platter and top with crispy onions, if using.

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes, or until the water is absorbed. Remove from the heat, uncover and place a clean dishtowel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes. Uncover and place on a baking sheet or in a wide bowl to cool.
• Meanwhile, strip the chard leaves from the stems (retain the stems if they're wide and meaty) and wash well in 2 changes of water. Steam above 1 inch of boiling water for about 2 minutes, until wilted; alternatively, blanch for about 1 minute in salted boiling water. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking the chard up by the handful. Chop fine.
• Dice the chard stems. Measure out 1 cup. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chard stems. Cook, stirring, for about 3 minutes, just until crisp-tender. Add 1 minced garlic clove, stir for about 30 seconds, until fragrant, and remove from the heat.
• Combine the bulgur, chopped chard, chard stems, chopped tarragon and mint, za'atar, allspice and barberries in a large bowl. Whisk together the lemon juice, salt and pepper to taste, and olive oil. Toss with the bulgur mixture. Transfer to a platter or a wide salad bowl.
• Pound the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the yogurt. Spoon on top of the salad and serve.