Beet Greens Bulgur With Carrots and Tomatoes

Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan version of the dish I recommend that you top each serving with feta. The bulgur-vegetable mix makes a comforting, satisfying meal – though you could also serve this as a side dish.

Ingredients

• 2 generous bunches beet greens (1 to 1 1/2 pounds)
• ¼ cup extra virgin olive oil
• 1 medium onion, chopped
• 1 large or 2 medium carrots, peeled and cut in small dice (1 to 1 1/2 cups)
• 2 garlic cloves, minced
• 1 teaspoon sweet paprika
• Salt and freshly ground black pepper to taste
• 1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes
• 1 cup coarse bulgur
• 2 cups water
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• Juice of 1 to 2 lemons

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    216 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 6 grams protein; 317 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop. You should have about 6 cups chopped greens.
2. Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and carrots and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add beet greens and cook, stirring, until they are coated with oil and wilted, about 2 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Taste and adjust seasoning.
3. Add bulgur and stir to coat with tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes until water has been absorbed.
4. Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

• Advance preparation: The dish will keep well for 3 or 4 days in the refrigerator. Reheat in a pan, in a medium oven, or in the microwave.

1 hour