Bulgur with savory greens from Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals (page 178) by Moosewood Collective

  • mint
  • Swiss chard
  • bulghur

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Harira; Fish with herbs and lime; Seasoned steamed artichokes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chriscooks on March 16, 2019

    Made this with TJ's 10-min farro instead of bulgur; softened the chard stems with the onions. Worked well but I pre-cooked the farro, which made it a bit mushy by the time the dish came together. Can easily vary the ratio of carbs to greens. It looks good because of the contrast of the dark greens with the lighter grain.

  • Laura on May 03, 2010

    5/2/10: Chose this as a way to use some beautiful braising greens from the farmers market. It was pretty good, although next time I would cook the bulgur and greens separately and then mix them together in the end. The cook time for the bulgur was just too long for the greens -- I prefer my greens to still be recognizable and have a bit of crunch. Next time I would also 'remember' to add the chickpeas! The mint was a nice touch -- don't leave that out.

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