© Con Poulos
Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt Dip
- TOTAL TIME:
- 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 cup plain Greek yogurt
2 tablespoons finely grated lime zest
1 tablespoon fresh lime juice
1/2 cup medium-grade bulgur
1 teaspoon baking soda
16 large Tuscan kale leaves (1 pound)
1 small shallot, minced
1 garlic clove, minced
1 cup chopped flat-leaf parsley
1/2 European cucumber—peeled, halved, seeded and finely chopped
1/2 cup dried sour cherries, chopped
1/4 cup chopped mint
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Freshly ground pepper
- Mix the yogurt with the lime zest and lime juice. Season with salt. Cover and refrigerate.
- 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.
- 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.
- 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.
- 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.