Mustard Greens & Bulgur

6 Ratings
  • 5 3
  • 4 3
  • 3 0
  • 2 0
  • 1 0

Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine vinegar do the trick.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2008

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Recipe Summary test

total:
40 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Prepare bulgur according to package directions. Transfer to a colander and rinse under cool water; drain. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.

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  • Place 5 teaspoons oil and shallots in a large skillet over medium-low heat. Cook until the shallots start to brown, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add mustard greens, dates and 2 tablespoons water and cook, stirring occasionally, until the greens are tender and the water evaporates (add another tablespoon of water if the pan is dry before the greens are tender), about 4 minutes. Stir in vinegar, salt and the prepared bulgur; cook until heated through, about 1 minute. Drizzle with the remaining 1 teaspoon oil and sprinkle with the walnuts before serving.

Tips

Shopping Tip: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Unlike cracked wheat, it simply needs a quick soak in hot water for most uses. Look for bulgur in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com or buylebanese.com.

Nutrition Facts

Serving Size:
about 2/3 cup
Per Serving:
196 calories; protein 6.9g; carbohydrates 30.9g; dietary fiber 7.4g; sugars 7g; fat 6.9g; saturated fat 0.6g; vitamin a iu 3469.7IU; vitamin c 79.4mg; folate 26mcg; calcium 147.8mg; iron 2.7mg; magnesium 83.2mg; potassium 617.6mg; sodium 221.6mg; thiamin 0.2mg.
Exchanges:

1 starch, 1/2 fruit, 1 1/2 fat
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