BULGUR AND KALE CASSEROLE
This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h40m
Yield Serves 6 to 8
Number Of Ingredients 23
Steps:
- Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.
- Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)
- Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.
- Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.
- Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 9 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 9 grams, TransFat 0 grams
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[email protected]This casserole was easy to make and very flavorful. I will definitely be making it again.
israel castillo
[email protected]I made this casserole for a dinner party and it was a big hit. Everyone raved about it.
Laundrean Byrant
[email protected]I followed the recipe exactly and the casserole turned out perfectly. It was delicious and my family loved it.
Rage Apple
[email protected]This casserole was a bit bland for my taste. I think I would have liked it better if I had added some more spices.
Colette Pardy
[email protected]I'm not a big fan of kale, but I really enjoyed this casserole. The bulgur and cheese helped to balance out the flavor of the kale.
SALEQUE SHAJU
[email protected]This casserole was easy to make and very flavorful. I will definitely be making it again.
Manuel Ramírez
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Ranjan Mndal
[email protected]This casserole was a bit too cheesy for my taste. I think I would have liked it better if I had used less cheese.
wally's world
[email protected]I'm a vegetarian and I really enjoyed this casserole. It's a great way to get your daily dose of vegetables.
Yosria Esren
[email protected]This casserole was easy to make and very flavorful. I will definitely be making it again.
Summaiya Pari
[email protected]I made this casserole for a dinner party and it was a big hit. Everyone raved about it.
Khadija Islam
[email protected]I followed the recipe exactly and the casserole turned out perfectly. It was delicious and my family loved it.
Manoj kumar kurmi Kurmi
[email protected]This casserole was a bit bland for my taste. I think I would have liked it better if I had added some more spices.
Luke Brown
[email protected]I'm not a big fan of kale, but I really enjoyed this casserole. The bulgur and cheese helped to balance out the flavor of the kale.
SHAHZAD koko
[email protected]This recipe was easy to follow and the casserole turned out great. I used brown bulgur instead of white and it worked perfectly.
Crush king Jim
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Baber Baberjan
[email protected]This bulgur and kale casserole was a hit with my family! The flavors were well-balanced and the texture was perfect. I will definitely be making this again.