Kale & Bulgur Wheat Pilaf

Here's a great way to use kale (or other leafy greens, like spinach, collards, or chard). I love bulgur wheat - if you've never tried it, it's got a delicious nutty flavor, sort of a mix between brown rice and quinoa. It is super easy to cook too. If you have trouble finding it in the rice/grains section of your grocery store, look in the cereal aisle, near the hot cereals. If you still can't find it, you could substitute quinoa, brown rice, orzo, or cous cous.

Ingredients:

• 1 C. bulgur wheat (or other grain)
• 2 C. chicken broth
• 1 Tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp. crushed red pepper flakes (or to taste)
• 1/2 C. white wine (or can use more chicken broth)
• juice of one lemon, divided
• big bunch of kale, washed and torn (remove the bigger stems as they can be tough)
• 1/2 C. pine nuts
• salt and pepper to taste
• feta cheese, for garnish

In a medium saucepan, combine the bulgur wheat and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed.

Meanwhile, in a large skillet, heat the oil over medium heat. Saute the onion, garlic, and red pepper flakes until the onion is soft, about 5 minutes. Add the wine and half the lemon juice and stir to deglaze the pan. Add the kale. Do not panic if the kale is overflowing the pan. It will cook down. Stir the kale for about 5-7 minutes until it has wilted. 

Add the bulgur wheat, pine nuts, and the rest of the lemon juice, and season with salt and pepper.

Serve with feta cheese on top.