Greens and Bulgur Tian
You Need:
- 1/2 c. of bulgur, preferrably coarse-cut
- 2 lbs. mixed fresh greens (kale, spinach, chard, etc)
- 3 T. olive oil, plus extra for greasing dish
- 6 garlic cloves, minced
- Salt
- Fresh ground black pepper to taste
- 1/4 c. parmesan cheese
- 1 c. grated part-skim mozzarella
Topping:
- 1/2 c. fresh bread crumbs (about 1 slice of bread)
- 1 T. olive oil
Directions:
1. Place bulgur in a medium sized bowl and pour in enough boiling water to cover to bulgur by one inch. Cover bowl with a plate and let sit for 20 min. Strain the bulghur, pressing out the excess liquid with the back of a large spoon. Set aside.
2. Tear the greens into bite sized pieces and discard the stems. Keep the different greens in separate piles. Thoroughly wash the greens by dunking in a large pot of cold water. Remove greens with your hands, place in a container, pour out sandy water and repeat until water is no longer sandy.
3. Place the coarser greens, such as kale in a large stockpot with only the water that clings to them. Cover and cook until they begin to wilt. Add the more delicate greens, cover the pot and cook just until wilted. Drain greens in a colander and press out excess liquid with the back of a large spoon.
4. Heat the olive oil in a large skillet over medium heat. Add garlic and cook two minutes. Do not let it brown. Stir in the bulgur and greens. Season generously with salt and pepper, then stir in parmesan cheese. Remove from heat.
5. Preheat the oven to 400°. Oil a 1 & 1/2 quart tian or other similar shallow casserole. Spoon in 1/2 the greens mixture and smooth over the surface combine topping ingredients and sprinkle over tian. (The tian may be prepared to this point up to eight hours in advance. Cover and refrigerate if longer than an hour and bring to room temp. before cooking.) Bake, uncovered for 30 minutes or until sizzling and brown on top.
Simple Chard Dish w/ Ginger and Soy
Directions:
Sauté onion and garlic and add a tablespoon of minced fresh ginger; add chopped chard, and when it is tender, add a tablespoon of soy sauce and a cup of chopped tomato. This dish is good with steamed diced potato, or over rice with nearly any sauce.
Simple Chard Dish w/ Raisins and Sunflowers
Directions:
1. Sauté chopped onion and stir in chard, cut bite-size, and a handful of raisins.
2. Cook until chard is tender; then toss in a handful of toasted sunflower seeds.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald