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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.