BEET GREENS BULGUR WITH CARROTS AND TOMATOES
Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan version of the dish I recommend that you top each serving with feta. The bulgur-vegetable mix makes a comforting, satisfying meal - though you could also serve this as a side dish.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop. You should have about 6 cups chopped greens.
- Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and carrots and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add beet greens and cook, stirring, until they are coated with oil and wilted, about 2 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Taste and adjust seasoning.
- Add bulgur and stir to coat with tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes until water has been absorbed.
- Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 750 milligrams, Sugar 4 grams
BULGUR WITH SAVORY GREENS
Make and share this Bulgur With Savory Greens recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onions and garlic in the oil for about 8 minutes, until the onions are translucent.
- Add the greens and lemon juice, cover and cook until the greens have just wilted.
- Stir in bulgur and salt.
- Add water, cover, and cook on med-low for about 15 minutes until the bulgur is tender and most of the water has been absorbed.
- Sprinkle with pepper and add more lemon juice to taste.
- VARIATION: add 1/2 cup cooked chickpeas just before serving.
Nutrition Facts : Calories 186.2, Fat 2.9, SaturatedFat 0.4, Sodium 559.1, Carbohydrate 37.2, Fiber 8.6, Sugar 4, Protein 6.4
THREE-GREENS GRATIN
This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale (kale will require a minute or two more of blanching). I have kept the seasonings to a minimum as you have plenty to prep, but a Provençal cook would probably add chopped parsley and perhaps savory or rosemary. You won't be using the chard ribs here, but keep them to use in other dishes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h15m
Yield Serves 6 generously
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil while you stem and wash the greens. When the water comes to a boil salt generously and add chard. Blanch for 1 minute, until just wilted, and using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water, taking the chard up by the handful. Chop medium-fine and set aside. You should have about 2 cups.
- Bring the water back to a boil and blanch beet greens for 1 minute; if using spinach, blanch for 20 seconds only. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine. You should have about 1 cup (less for spinach).
- Preheat oven to 375 degrees. Oil a 2-quart baking dish with olive oil.
- Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add leeks. Cook, stirring, until leeks begin to soften, 2 to 3 minutes, and add garlic and a generous pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and add cabbage and thyme. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
- Beat eggs in a large bowl and add a pinch of nutmeg and salt and pepper to taste. Stir in rice or farro, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil and sprinkle over the top. If not using breadcrumbs drizzle remaining oil over the top.
- Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1049 milligrams, Sugar 7 grams, TransFat 0 grams
BEET GREENS, GREEN GARLIC AND BARLEY GRATIN
I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.
Provided by Martha Rose Shulman
Categories dinner, weekday, casseroles, main course, side dish
Time 1h15m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
- Heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Continue to cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat.
- In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish.
- Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM AND GREENS GRATIN
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you'll have a perfect one-dish meal. This savory gratin is a regular item in my winter repertory. Those one-pound bags of sturdy greens, sold in my market as "Southern greens mix," are a winter godsend. All the time-consuming work has been done, and the rest can be accomplished while the blanching water comes to a boil.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h10m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- Bring a large pot of water to a boil, salt abundantly and add the greens. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender. Transfer to a bowl of ice water, then drain and squeeze out water. Chop coarsely.
- Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion. Cook, stirring, until tender, three to five minutes. Add the mushrooms, and cook, stirring often, until tender, about eight minutes. Add salt and pepper to taste, and the rosemary and garlic. Cook for another minute. Add the greens, and stir together for another minute. Adjust seasonings.
- Whisk together the eggs and milk. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 4 grams, TransFat 0 grams
BULGUR PILAF WITH CHICKPEAS AND HERBS
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h35m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
- Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams
People also searched
More about "greens and bulgur gratin recipes"
BULGUR WHEAT, SWEET POTATO, AND BLACK BEAN CASSEROLE
From themom100.com
5/5 (5)Category Main Course, Side DishCuisine American, FrenchTotal Time 1 hr 10 mins
- Preheat the oven to 400°F. Lightly oil a shallow 2-quart baking dish or spray with nonstick cooking spray.
- In a large bowl, combine the cooked bulgur, tomatoes, black beans, 1 1/2 cups cheese, and half the scallions. In a small bowl whisk together the sour cream, heavy cream, chicken broth, pureed chipotles, and salt and pepper. Add the sour cream mixture to the quinoa mixture and mix well.
- Place half of the bulgur mixture in the prepared pan, layer over half the sliced sweet potatoes, barely overlapping the edges of the slices, and repeat using the rest of the bulgur mixture and the rest of the sweet potatoes. Sprinkle the remaining cup of cheese over the casserole, cover with foil and put in the oven. Bake for 20 minutes, then remove the foil, and continue to bake for 35 to 40 more minutes, until browned and bubbly, and a knife inserted in the casserole slides in easily thorough the potatoes.
- Remove for the oven, let sit for 5 minutes, sprinkle the rest of the scallions on top, and serve hot. Serve with lime wedges and pass the additional sour cream, if desired.
WINTER GREENS GRATIN RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (28)Author Sarah JampelServings 6-8Estimated Reading Time 8 mins
RECIPE: COLLARD GREENS GRATIN | WHOLE FOODS MARKET
From wholefoodsmarket.com
LEEK AND GREENS GRATIN — ALISON ROMAN
From alisoneroman.com
25 EASY BULGUR RECIPES FOR A NUTRITIOUS MEAL - INSANELY GOOD
From insanelygoodrecipes.com
THE JOYS OF GROWING YOUR OWN FOOD. PLUS: A RECIPE FOR A WILTED …
From theglobeandmail.com
MUSTARD GREENS & BULGUR - GUIDING STARS
From guidingstars.com
WINTER GREENS GRATIN RECIPE | BON APPéTIT
From bonappetit.com
SUPER GREEN GODDESS BULGUR BOWL RECIPE - FORKS …
From forksoverknives.com
HOW TO MAKE A GREENS GRATIN | EPICURIOUS
From epicurious.com
GREENS AND BULGUR GRATIN…BOO! – FENNEL*TWIST
From fennel-twist.com
HEARTY BULGUR RECIPES - EATINGWELL
From eatingwell.com
28 SIMPLE AND NUTRITIOUS BULGUR RECIPES - WHIMSY & SPICE
From whimsyandspice.com
EASY BULGUR PILAF RECIPE (25 MINUTES) | LIVE EAT LEARN
From liveeatlearn.com
BULGUR PILAF {AUTHENTIC LEBANESE RECIPE}
From feelgoodfoodie.net
HERBS AND SPICES GALORE: FADI KATTAN’S RECIPES FOR PALESTINIAN …
From theguardian.com
BULGUR GRATIN - BOSSKITCHEN
From bosskitchen.com
You'll also love