My F&W
quick save (...)
Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt Dip
© Con Poulos

Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt Dip

  • SERVINGS: 4 first-course servings

In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and stuffs them with a tabbouleh of bulgur, cucumber, mint and sour cherry.

  1. 1 cup plain Greek yogurt
  2. 2 tablespoons finely grated lime zest
  3. 1 tablespoon fresh lime juice
  4. Kosher salt
  5. 1/2 cup medium-grade bulgur
  6. 1 teaspoon baking soda
  7. 16 large Tuscan kale leaves (1 pound)
  8. 1 small shallot, minced
  9. 1 garlic clove, minced
  10. 1 cup chopped flat-leaf parsley
  11. 1/2 European cucumber—peeled, halved, seeded and finely chopped
  12. 1/2 cup dried sour cherries, chopped
  13. 1/4 cup chopped mint
  14. 1/4 cup extra-virgin olive oil
  15. 2 tablespoons fresh lemon juice
  16. Freshly ground pepper
  1. Mix the yogurt with the lime zest and lime juice. Season with salt. Cover and refrigerate.
  2. In a saucepan, bring the bulgur and 1 1/2 cups of water to a boil and simmer for 2 minutes. Cover and let stand off the heat until tender, about 15 minutes. Drain.
  3. Meanwhile, in a large pot, boil 16 cups of water with 1/2 cup of salt and the baking soda. Add the kale and boil until tender, 3 minutes. Drain and cool the kale in an ice bath. Drain well, squeeze dry and blot thoroughly with paper towels. Cut out and discard the tough kale stems.
  4. Transfer the bulgur to a bowl and mix with the shallot, garlic, parsley, cucumber, sour cherries, mint, olive oil and lemon juice. Season with salt and pepper.
  5. Spread 1 leaf at a time on a work surface. Spoon 1/4 cup of the bulgur onto the leaf 1 inch from the bottom and roll up, tucking in the sides as you roll. Serve with the lime yogurt dip.
Make Ahead The cooked kale leaves, bulgur tabbouleh and lime yogurt can be refrigerated separately overnight.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.