Bulgur Salad with Kale and Feta
Vegetarian Entrées That Won’t Leave You Hungry
Serves 4-6

If you are going to stuff small peppers, I recommend you dice the onions and cut the kale into smaller pieces so that you don’t have any bits that are too large.

1 cup bulgur
2 cups water
1 tbsp. canola oil or other neutral oil
2 tsp. cumin seeds
1 small red onion, sliced into strips
2 jalapeño peppers, minced (seeded for a milder heat level)
2 garlic cloves, minced
½ tsp. salt
¼ cup dry white wine or water
½ bunch kale, cut into thin strips
3 scallions, white and green parts, thinly sliced
½ cup coarsely chopped fresh cilantro
3 ounces feta cheese, crumbled
1 tbsp. olive oil

Combine the bulgur and water in a small saucepan over high heat.  Bring to a boil, then lower the heat, cover, and simmer for 15 minutes, until tender.  Strain off any water that hasn’t been absorbed.

Heat 1 tablespoon of the neutral oil in a sauté pan over medium-high heat.  Add the cumin seeds and let sizzle until fragrant, about 30 seconds.  Add the onion and cook until it’s browned around the edges, about 6 minutes.  Stir in the jalapeños, garlic, and salt.  Pour in the wine to deglaze the pan, scraping up any browned bits with a wooden spoon or spatula.  Add the kale and cook, tossing from time to time, until wilted, about 4 minutes.  Transfer to a mixing bowl and allow to cool slightly.  Stir in the scallions, cilantro, feta, cooked bulgur, and olive oil.  Taste and adjust the seasonings.  Serve warm, room temperature, or cold.  (Stored in an airtight container, this salad will keep for up to 3 days in the refrigerator.)