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Bulgur Salad with Wilted Chard and Green Olives

  • 270calories

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Source: www.finecooking.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups medium bulgur

  2. Kosher salt

  3. 1-1/2 lb. green Swiss chard (about 1 large or 2 small bunches), stemmed

  4. 1/4 cup fresh lemon juice (from 1 to 2 lemons)

  5. 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt

  6. 1 large shallot, finely diced

  7. 1/2 lb. whole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)

  8. 1/2 cup coarsely chopped fresh cilantro

  9. 1/2 cup coarsely chopped fresh flat-leaf parsley

  10. 1/2 cup extra-virgin olive oil

  11. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn’t remain in clumps when combined with the bulgur.

  2. Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.

  3. Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.

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