KALE & BULGUR TABBOULEH WITH YOGURT DRESSING
A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 15
Steps:
- Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
- Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.
- Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.
Nutrition Facts : Calories 481 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
STUFFED KALE LEAVES
This year I planted my Kale in a pot to keep it away from the rabbits and slugs. I had such a great crop that my sister, Anna and I came up with this recipe. You can also use swiss chard, cabbage, or any other edible green leaf. Just for fun we added a little cinnamon. We plan on varying the seasonings the next time we cook...
Provided by maggie hanecker
Categories Beef
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Kale- Wash and cut off steams. If Kale is tough, steam for 7 minutes. Make 12 piles of leaves to make rolls. If needed, you can place several smaller leaves together for the roll.
- 2. Filling- Mix the first 10 ingredients in a large bowl. Add enough liquid to make loose mixture. Divide equally on the 12 piles of Kale leaves.
- 3. Prepare large pot by adding two tablespoons of oil. Roll up kale with filling to make bundles. Place in pot. Cover with spaghetti sauce and water/broth.
- 4. Cook on high until it comes to a boil. Reduce heat to simmer on low for one hour.
STUFFED KALE WITH BULGUR TABBOULEH AND LIME YOGURT DIP
Categories Vegetable
Number Of Ingredients 33
Steps:
- Mix the yogurt with the lime zest and lime juice. Season with salt. Cover and refrigerate. In a saucepan, bring the bulgur and 1 1/2 cups of water to a boil and simmer for 2 minutes. Cover and let stand off the heat until tender, about 15 minutes. Drain. Meanwhile, in a large pot, boil 16 cups of water with 1/2 cup of salt and the baking soda. Add the kale and boil until tender, 3 minutes. Drain and cool the kale in an ice bath. Drain well, squeeze dry and blot thoroughly with paper towels. Cut out and discard the tough kale stems. Transfer the bulgur to a bowl and mix with the shallot, garlic, parsley, cucumber, sour cherries, mint, olive oil and lemon juice. Season with salt and pepper. Spread 1 leaf at a time on a work surface. Spoon 1/4 cup of the bulgur onto the leaf 1 inch from the bottom and roll up, tucking in the sides as you roll. Serve with the lime yogurt dip.
KALE TABBOULEH
Here's the thing about tabbouleh salad: Most of the ones I've had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh. I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley's pleasing bitterness, but is far milder, which means that this tabbouleh salad didn't have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it - a dream for a raw kale devotee.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook bulgur according to package instructions. Cool.
- In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
- In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 3 grams
KALE AND MUSHROOM STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, celery, large yellow onions, garlic, cremini mushroom, lacinato kale, fresh sage, fresh rosemary, day-old country white bread, large eggs, vegetable stock, fresh parsley, salt, black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
- Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
- In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
- In a large bowl, combine the bread and cooked vegetable mixture.
- Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Top with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 61 grams, Fat 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams
KALE TABBOULEH
Use bulgur wheat as the base for this Middle Eastern salad of superhealthy greens, feta cheese and spices
Provided by Barney Desmazery
Categories Dinner, Starter
Time 30m
Number Of Ingredients 12
Steps:
- Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender. Put the kale in a food processor and pulse to finely chop.
- Stir the kale, mint, spring onions, cucumber and tomatoes through the bulgur wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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- Meanwhile, in a large pot, boil 16 cups of water with 1/2 cup of salt and the baking soda. Add the kale and boil until tender, 3 minutes. Drain and cool the kale in an ice bath. Drain well, squeeze dry and blot thoroughly with paper towels. Cut out and discard the tough kale stems.
- Transfer the bulgur to a bowl and mix with the shallot, garlic, parsley, cucumber, sour cherries, mint, olive oil and lemon juice. Season with salt and pepper.
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