Take this healthy and inexpensive dish to a potluck since it feeds a crowd and is great served hot or cold. Kale is available in many varieties so experiment with different kinds to see what your family prefers. Since the cooking time for bulgur varies, add a bit more broth and cook longer, if necessary.
Home » Recipes » Bulgur Salad with Kale, Salami and Olives
2 cups low-sodium chicken or vegetable broth
1 1/2 cup bulgur wheat
6 cups (about 1/4 pound) roughly chopped kale
1/4 pound thinly sliced salami, roughly chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped pitted olives
2 tablespoons balsamic vinegar
1 tablespoon chopped garlic
1/8 teaspoon fine sea salt
Ground black pepper, to taste
Bring broth to a boil in a large pot. Stir in bulgur then cover and simmer until just tender, about 10 minutes. Uncover, scatter kale over the top, cover and cook until wilted and tender, 4 to 5 minutes more. Set aside off of the heat, covered, for 5 minutes then uncover and fluff with a fork.
Transfer bulgur and kale to a large bowl, add salami, parsley, olives, vinegar, garlic, salt and pepper and toss gently to combine. Serve warm or at room temperature.
Per Serving:300 calories (90 from fat), 10g total fat, 3g saturated fat, 20mg cholesterol, 700mg sodium, 43g carbohydrates, (10 g dietary fiber, 2g sugar), 14g protein.
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