Kale was the bane of my existence from 2012-2015. Every single place I went was obsessed with the hot new trend, and now that I am off my high-horse, I can see that obsession was justified. Kale is bitter, has a weird texture, and overall, is pretty terrible on its own. Luckily, it makes a great salad green because it retains its structure when combined with dressing, unlike its wimpy, wilty, friends. Combine it with a great dressing, grains, and cherubs and you’ve got a winner.
This tabbouleh is everything good about life these days. I often find myself coming home from work and sitting at the island eating it right out of the bowl. It is filling, nutritious, and allows you to tip-toe into international food waters without totally committing. It tastes best after some time in the fridge, and is a great treat for the warmer weather. Time to start shaking things up for Spring!
- 2 1/4 c chicken broth
- 1 c bulgar wheat
- 1/2 bag kale (bag from Trader Joe’s produce section or about four cups), chopped
- 20-30 cherry tomatoes, cut in halves
- 1 shallot, diced
- 1-2 tbs cumin
- 1 tbs lemon juice
- 1/2 c olive oil
- salt and pepper to taste
- Cook bulgar wheat per directions on box, use chicken broth instead of water. Once cooked, drain out any remaining liquid and set aside until room temperature. Stir every now and then to avoid sticking.
- Remove stems from kale and chop up, I prefer mine finely chopped. Cut tomatoes in halves or quarters. Add all to large bowl.
- In separate, small bowl, combine shallots, lemon juice, olive oil, and cumin. Add a pinch of salt and pepper.
- After bulgar wheat is cooked and has cooled to room temperature, pour into bowl with kale and tomatoes. Top with dressing and toss.
- Taste test and add more seasoning as desired. Put in fridge when finished, this one gets better with age!