© Con Poulos
Active Time
N/A
Total Time
1 HR
Yield
Serves : 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. Slideshow: Best Kale Recipes

How to Make It

Step 1    

Mix the yogurt with the lime zest and lime juice. Season with salt. Cover and refrigerate.

Step 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.

Step 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.

Step 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.

Step 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.

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